Salt-Baked Celeriac Fondant with...Salt-Baked Celeriac Fondant with Black Garlic Jus and Hazelnut Emulsion

An exquisite elevation of root vegetables: tender salt-crusted celeriac pan-basted until deeply golden, paired with an umami-rich fermented black garlic reduction, silky toasted hazelnut purée, and vivid herbaceous lovage oil.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 180°C (350°F). Make a salt crust dough by combining the coarse salt, flour, aquafaba, and 100ml cold water until a pliable paste forms.

2. 02

   Encase the celeriac completely with the salt dough alongside 3 thyme sprigs. Place onto a lined baking sheet and bake for 65 minutes until a skewer inserts with silky resistance.

3. 03

   Blanch the lovage in boiling salted water for 15 seconds, shock immediately in ice water, and pat completely dry. Blend on high speed with grapeseed oil for 2 minutes, then strain through a coffee filter to yield an emerald-green oil.

4. 04

   Simmer the toasted hazelnuts in oat milk with nutritional yeast and a pinch of salt for 10 minutes. Transfer to a high-speed blender and blend until completely smooth and velvety. Pass through a fine sieve and keep warm.

5. 05

   In a small saucepan, purée the black garlic cloves with vegetable stock and sherry vinegar. Reduce over medium heat to a glossy, glaze-like jus consistency; season precisely.

6. 06

   Crack open the salt crust and peel away the celeriac skin. Slice into four uniform 4cm-thick fondants using a ring cutter for sharp presentation.

7. 07

   Heat vegan cultured butter with remaining thyme sprigs in a cast-iron skillet over medium heat. Sear the celeriac fondants, continuously arroséing (basting) with foaming butter for 4-5 minutes until caramelized and mahogany-crusted.

8. 08

   To plate: Spoon a generous swipe of warm hazelnut emulsion across each preheated plate. Center the caramelized celeriac fondant, drizzle with glossy black garlic jus, split the jus with droplets of vibrant lovage oil, and finish with flaky sea salt.