Salt-baked Celeriac with Truffle Buerre Blanc Recipe
This celebration of celeriac recipe showcases the root vegetable 3 ways; salt-baked, puréed and pickled. It's served with pickled celery, toasted hazelnuts and a truffle buerre blanc sauce.
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Cooking tools:
- Blender
- Ring cutter
- Squeeze bottle
- Oven
- Aluminum foil
- Chef's knife
- Peeler
- Cutting board
- Saucepan
- Whisk
- Measuring spoon
- Serving bowl
Ingredients
- 1 celeriac, large
- rapeseed oil
- coarse sea salt
- 1 small celeriac
- 2 celery sticks
- 100ml of white wine vinegar
- 100ml of water
- 50g of sugar
- 125g of butter
- 200ml of double cream
- salt
- 125g of butter, chilled and cubed
- truffle oil to taste
- salt to taste
- 50g of blanched hazelnuts, toasted and roughly chopped
- rocket cress
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