📝 About This Recipe
This dish is a masterclass in New Nordic minimalism, transforming the humble, rugged celeriac into a vegetable of sublime elegance. By encasing the root in a salt crust, we steam it in its own juices, intensifying its nutty sweetness while achieving a texture reminiscent of tender roasted meat. Finished with a potent truffle juice reduction and brown butter, it is a soulful exploration of forest floor flavors and technical precision.
🥗 Ingredients
The Celeriac & Salt Crust
- 2 medium Celeriac (Celery Root) (firm, scrubbed very clean with roots trimmed)
- 2 kg Coarse Sea Salt (standard kosher or sea salt)
- 4 large Egg Whites (to bind the salt)
- 1 bunch Thyme (fresh sprigs)
- 1 handful Hay (optional, food-grade for aromatic smoking)
Truffle Juice Reduction
- 100 ml Black Truffle Juice (high-quality canned or bottled)
- 200 ml Vegetable or Mushroom Stock (unsalted, high quality)
- 1 piece Shallot (finely minced)
- 1 teaspoon Sherry Vinegar (for acidity)
Brown Butter Emulsion
- 150 g Unsalted Butter (high-quality European style)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Sea Salt (to taste)
Garnish
- 1 small Fresh Black Truffle (for shaving over the top)
- 1 handful Chervil or Wood Sorrel (for a bright, herbal finish)
- 20 g Hazelnuts (toasted and crushed)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the 2kg of sea salt with the 4 egg whites. Mix with your hands until the salt feels like wet sand and holds its shape when squeezed.
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2
On a parchment-lined baking sheet, create two small mounds of the salt mixture. Place a few sprigs of thyme and a bit of hay (if using) onto each mound.
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3
Place the cleaned celeriac roots onto the salt mounds. Pack the remaining salt mixture over the roots until they are completely encased in a shell about 1cm thick. Ensure there are no cracks.
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4
Bake the celeriac for approximately 1 hour and 45 minutes. The salt crust should be hard and slightly golden.
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5
While the celeriac bakes, prepare the truffle juice reduction. In a small saucepan, sauté the minced shallot in a tiny knob of butter until translucent.
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6
Add the truffle juice and stock to the shallots. Bring to a simmer and reduce by two-thirds until the liquid is syrupy and intensely flavorful.
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7
In a separate light-colored pan, melt the 150g of butter over medium heat. Cook, whisking constantly, until the milk solids turn a deep hazelnut brown and smell toasted. Immediately remove from heat and pour into a bowl to stop the cooking.
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8
Slowly whisk the brown butter into the warm truffle reduction to create a broken emulsion. Add the sherry vinegar and lemon juice to brighten the fats.
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9
Remove the celeriac from the oven and let it rest in the crust for 15 minutes. This allows the internal moisture to redistribute.
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10
Carefully crack the salt crust using a bread knife or a small hammer. Lift the celeriac out and brush off any excess salt. Peel away the skin while still warm—it should slip off easily.
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11
Slice the celeriac into thick wedges or use a ring mold to cut uniform cylinders for a more formal presentation.
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12
To serve, place a warm celeriac portion in the center of a shallow bowl. Spoon a generous amount of the truffle-butter sauce over and around it.
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13
Finish with a sprinkle of crushed hazelnuts, fresh herbs, and a generous shaving of fresh black truffle.
💡 Chef's Tips
Choose celeriac that feels heavy for its size, indicating it isn't hollow or woody in the center. Don't be afraid to let the butter get quite dark; that 'beurre noisette' aroma is essential for balancing the earthiness of the truffle. If the salt crust is too dry, add a tablespoon of water at a time until it reaches the right consistency. Save any leftover salt-baked celeriac scraps to blend into a decadent purée for another meal. Use a microplane or a mandoline for the fresh truffle to ensure paper-thin, aromatic slices.
🍽️ Serving Suggestions
Pair with a crisp, mineral-heavy Chablis or a dry Riesling to cut through the richness of the butter. Serve alongside a simple side of bitter greens like radicchio or endive to balance the sweetness of the root. This dish works beautifully as a vegetarian main course or a luxurious middle course in a tasting menu. A slice of toasted sourdough is perfect for mopping up the remaining truffle-butter emulsion.