Celeriac with winter truffle, brown butter and hazelnuts

Serves 10 as a starter

Baked celeriac

• 1                    Large celeriac
• –                     Salt

Remove the root part of the celeriac. Rub the celeriac with oil and salt. Stick a thermometer into the center of the celeriac and bake at 180°C until a core temperature of 90°C (about 1 ½-depending on the size). Remove the peel with a knife and cut the celeriac into small irregular pieces (3-5 per person) Keep the remaining pieces and the peel for the purée and the broth.

Celeriac purée

• 300 g             Butter
• –                     Remaining pieces of the celeriac
• –                     Salt
• –                     Water

Brown the butter. Add the pieces of celeriac and simmer for 5 minutes. Drain the celeriac and mix in a blender with some of the brown butter and a small amount of water. Keep the rest of the butter for the sauce. Season the purée with salt and pour it into a piping bag.

Celeriac broth

• –                     Peels from the celeriac
• 2 g                 Salt
• 0,4 l               Water

Vacuum seal the celeriac with the water and the salt . Cook in a steam oven at 100°C for 20 minutes. Strain the broth and reduce it. (If you don’t have access to a steam oven you can let the broth simmer in a sauce pan instead.

Butter sauce with truffle

• 0,5 l               Whey
• –                     Brown butter
• 1 tbsp            Truffle juice
• 30 g               Apple purée Granny Smith

Reduce the whey until 10% remains. Add the remaining butter from the celeriac and the truffle juice. Add apple purée, celeriac broth and salt to taste.

Garnish

• 150 g             White Shimeji mushroom
• 1                    Granny Smith apple
• 50 g               Hazelnuts from Piedmont
• 1 box             Danish cress
• –                     Winter truffle

Marinate the mushrooms in some olive oil and flash them quickly with a blowtorch. Season with salt an split the mushrooms lengthwise. Just before serving, slice the apple thinly on a mandoline and cut out small circles (ø 2,5cm). Roast the hazelnuts and crush them with a knife. Cut the cress and grate the truffle over the plates.