Tobias Bätz’s Lacquered Celeriac with Goat’s Cheese and Wild Herbs

Name: Tobias Bätz’s Lacquered Celeriac with Goat’s Cheese and Wild Herbs
Ingredients: 375g celeriac, peeled and minced; 50g Shiitake mushrooms, minced; 250ml water; 10 g salt; 200ml fermented celeriac liquid; 100ml celery juice; 50ml browned butter; 50ml hemp oil; 15ml arrow root starch; sea salt; 25g molasses; 60g sugar syrup; 40g roasted coffee beans; 1,5 kg celeriac, peeled and minced; 250g Shiitake mushrooms, minced; 25g tomato paste; 100g Kecap Manis; 100g rape seed oil; 50g rice miso; 25g aged Aceto Balsamico; 500g celeriac stock; 1 whole celeriac; 1L water; 35g Salt; 2kg Butter; 100ml celeriac lacquer; 100g spiced brown bread; 15g mustard; 35g whisky craft beer; 0.5g cumin, ground

www.four-magazine.com

Full of flavour, this lacquered celeriac recipe is a great dish to try for those taking part in Veganuary, just swap out the cheese for a vegan alternative.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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