Baked Celeriac with dry celeriac, Tahoon Cress, and dry mushroom foam

Ingredients

Baked Celeriac: 

  • 1pcs Celeriac
  • sea salt 
  • Tahoon Cress  

Tahoon oil:

  •  50g Tahoon Cress
  •  90g grape seed oil

Dry mushroom foam:

  • 100ml dry mushroom boulion
  • 1,3g lecithin
  • 1tbs rice vinegar
  • 10g camelina oil

Dry celeriac: 

  • ½ pcs  celeriac
  • 100ml soya sauce dark
  • 50ml rice vinegar
  • 80ml water

Method

Baked Celeriac: 

  • Wash and peel celer.
  • Put to the aluminum foil.
  • Add sea salt to taste and Tahoon Cress (few cress to each celery). 

 Tahoon oil:

  • Put to the termomix and blend 4 minutes in 50°C on full power.

Dry mushroom foam:

  • Mix all ingredients using hand blender.
  • set aside for 5 minutes. 

Dry celeriac: 

  • Boil vinegar, water and soya sauce.
  • Cut celeriac in irregular shape, and boil for 10 minutes.
  • Caramelize.
  • Put in to the dehydrator at 60°C for 12 hours.  ​

Recept: Ernest Jagodziński

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