Salt-Roasted Celery Root with Horseradish Cheese Curds, Meyer Lemon Vinaigrette, and Benne Seed Crum
Salt-Roasted Celery Root with Horseradish Cheese Curds, Meyer Lemon Vinaigrette, and Benne Seed Crumble Ingredients Celery Root: - 2 cups Kosher salt - 4 egg
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Ingredients
- 2 cups Kosher salt
- 4 egg whites
- 1 large celery root (skin left on)
- Water as needed
- 2 cups milk
- 1 cup cream
- 1/2 cup buttermilk
- 1 Meyer lemon, halved
- 1/2 cup peeled horseradish, diced large
- 2 tablespoons Meyer lemon juice
- Zest of 1 Meyer lemon
- 3/4 teaspoon honey
- 1/4 cup grapeseed oil
- 1 tablespoon high-quality extra virgin olive oil
- Salt to taste
- 1 tablespoon benne seeds (or sesame seeds)
- 1 tablespoon Parmesan, finely grated on a microplane
- 1 teaspoon espellete pepper
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