Roasted celeriac with gammel knas sauce - HOUNÖ

Ingredients

• 1 celeriac
• 30 g neutral cooking oil
• Approx. 5 g salt
• 1 celeriac confit
• 30 g butter
• Herbs for roasting – rosemary, thyme, sage, garlic etc.
• 1000 g filtered water
• 30 g Söl seaweed / kombu
• 800 g cream 38%
• 185 g shoyu
• 185 g Gammelknas fat cheese (alternatively aged cheddar)
• 400 g brown butter
• 12 g salt
• 380 g milk
• 400 g Söl Dashi
• 300 g roasted barley tea