Celeriac, smoked celeriac purée, pickled chanterelles, mushroom broth and tempura

This delightful autumn dish is a truly wonderful dish to serve! It’s both beautiful and flavorful, and you can, of course, substitute any mushrooms you like for the chanterelles. The recipe uses every part of the celeriac, so there’s no waste. We think that’s especially great! The recipe makes 10 servings.

Whole Roasted Celeriac

• 2 kg celeriac (2 pieces)

Bake the celeriac at 170°C for 1 hour and 30 minutes until the internal temperature reaches 85°C. Let it cool, then peel off the skin. Save the skins for the broth.
Cut the celeriac according to your chef’s instructions and save the trimmings for the purée. We used a ring cutter to create a round shape; if you’re making this dish at home, feel free to cut it into whatever shape you like!

Smoked Celery Root Purée

• 200 g Rapeseed oil
• 20 g of coal oil
• 4 g Salt

Place a glowing piece of charcoal from the grill in a bowl with a small amount of oil. Let the oil infuse for a while, then strain out the charcoal.
Blend the trimmings from the roasted celeriac with 200 g of canola oil and the charcoal-infused oil until the purée is smooth. Season with salt to taste.

Mushroom Sauce

• 1.5 kg of water
• 7 g Thyme
• 300 g Mushrooms
• 1 Banana shallot
• 2 Garlic cloves
• 160 g Mushrooms
• 100 g White wine
• 80 g Butter

Pressure-cook the mushrooms, thyme, and water for 30 minutes. Strain the broth and set aside the cooked mushrooms for the tempura. Sauté the shallots, garlic, and mushrooms together with the celeriac peel in a saucepan until everything is golden brown. Add white wine and reduce by half. Then add the strained broth. Reduce until the flavor is concentrated, then whisk in the butter. Season with salt to taste.

Pickled Chanterelles

• 200 g chanterelles
• 100 g Pickleslag

Sauté the chanterelles in a hot pan until all the liquid has evaporated. Place the dry chanterelles in a vacuum-sealed bag along with
the pickling brine.

Sautéed Mushrooms

• 300 g King Clams
• 100 g Butter
• 2 Garlic cloves
• 5 g Thyme

Cut the king scallops as directed (into strips) and sauté them in a pan with oil until golden brown. Add butter, thyme, and finely chopped garlic. Season with salt and pepper.

Mushroom Tempura

• Mold from the broth
• 260 g Water
• 17 g truffle oil
• 40 g self-rising flour (or all-purpose flour with a pinch of baking powder)
• 40 g Maizena

Blend the cooked mushrooms with water, truffle oil, self-rising flour, and cornstarch. Let cool, then pour into a squeeze bottle.
Pipe the batter into hot oil in a deep fryer set to 180°C, following the instructions. Remove the tempura and let it drain on paper towels. Season with salt to taste.

Garnish

• 1 box of Danish cress
• 20 g Wood sorrel