Salt-Baked Celeriac
Status
New
Dietary Info
For dietary information, please refer to the allergens tablet.
About the dish
Salt-baked celeriac, grilled and topped with creamed wild mushrooms, confit shallots, crumbled chestnuts, and a caper relish. Served with frites.
MEP
Knife and Fork
Ingredients
140g Salt Baked Celeriac DK
50g Wild Mushrooms
15g Confit Shallots
5ml Garlic Oil DK
30g Chestnuts
30ml Vegan Cream
1 pinch Maldon Salt
10ml Veg Oil
25g Caper Salsa SR
5g Parsley Chopped
5ml Herb Oil DK
5g Crispy Onions
1g Micro Salad
1 ptn Frites
Video
Recommendations
DRINKS
Celeriac has an earthy bitterness that can be heightened by acidity, so it's best to avoid high-acid white wines, especially those with a lighter body. An oaked white, such as Lamothe-Bouscaut Pessac-Léognan or Drouhin’s Côte de Beaune, complements well, adding a buttery note to pair with the umami of the creamed mushrooms. For a non-alcoholic option, try a glass of OddBird.
SIDES
Crispy Comté Sprouts – The crunchy sprouts with Mornay sauce add a cheesy richness that balances the umami of the creamed mushrooms.
Truffled Cauliflower au Gratin – The earthy truffle flavour pairs well with the celeriac, enhancing its overall depth.
Salt-baking is an ancient cooking technique, dating back to 1644, when people used it to bake meats, both to enhance flavour and preserve them.
