{"id":27013,"date":"2022-11-10T16:32:33","date_gmt":"2022-11-10T15:32:33","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/celeriac-with-winter-truffle-brown-butter-and-hazelnuts\/"},"modified":"2022-11-10T16:32:33","modified_gmt":"2022-11-10T15:32:33","slug":"celeriac-with-winter-truffle-brown-butter-and-hazelnuts","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/celeriac-with-winter-truffle-brown-butter-and-hazelnuts\/","title":{"rendered":"Celeriac with winter truffle, brown butter and hazelnuts"},"content":{"rendered":"

Serves 10 as a starter<\/strong><\/h3>\n

Baked celeriac<\/h3>\n
    \n
  • 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Large celeriac<\/li>\n
  • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n

    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\u00b0C until a core temperature of 90\u00b0C (about 1 \u00bd-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 pur\u00e9e and the broth.<\/p>\n

    \u00a0<\/strong><\/p>\n

    Celeriac pur\u00e9e<\/h3>\n
      \n
    • 300 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n
    • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Remaining pieces of the celeriac<\/li>\n
    • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n
    • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<\/ul>\n

      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 pur\u00e9e with salt and pour it into a piping bag.<\/p>\n

       <\/p>\n

      Celeriac broth<\/h3>\n
        \n
      • \u2013 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Peels from the celeriac<\/li>\n
      • 2 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n
      • 0,4 l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<\/ul>\n

        Vacuum seal the celeriac with the water and the salt . Cook in a steam oven at 100\u00b0C for 20 minutes. Strain the broth and reduce it. (If you don\u2019t have access to a steam oven you can let the broth simmer in a sauce pan instead.<\/p>\n

        \u00a0<\/strong><\/p>\n

        Butter sauce with truffle<\/h3>\n
          \n
        • 0,5 l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Whey<\/li>\n
        • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Brown butter<\/li>\n
        • 1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Truffle juice<\/li>\n
        • 30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apple pur\u00e9e Granny Smith<\/li>\n<\/ul>\n

          Reduce the whey until 10% remains. Add the remaining butter from the celeriac and the truffle juice. Add apple pur\u00e9e, celeriac broth and salt to taste.<\/p>\n

          \u00a0<\/strong><\/p>\n

          Garnish<\/h3>\n
            \n
          • 150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White Shimeji mushroom<\/li>\n
          • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Granny Smith apple<\/li>\n
          • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hazelnuts from Piedmont<\/li>\n
          • 1 box\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Danish cress<\/li>\n
          • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Winter truffle<\/li>\n<\/ul>\n

            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 (\u00f8 2,5cm). Roast the hazelnuts and crush them with a knife. Cut the cress and grate the truffle over the plates.<\/p>\n","protected":false},"featured_media":25233,"template":"","recipe_category":[],"course":[230,222],"season":[],"class_list":["post-27013","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-vegetables"],"acf":[],"yoast_head":"\nCeleriac with winter truffle, brown butter and hazelnuts - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Celeriac with winter truffle, brown butter and hazelnuts och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/celeriac-with-winter-truffle-brown-butter-and-hazelnuts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Celeriac with winter truffle, brown butter and hazelnuts - 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