Salt-Baked Celeriac with Black...Salt-Baked Celeriac with Black Truffle Jus and Smoked Hazelnut Praline

An elevated vegan centerpiece where salt-roasting transforms the humble celery root into a tender, succulent 'steak' finished with a rich, earthy umami reduction.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 180°C (350°F). In a large bowl, mix the sea salt with aquafaba until it reaches a wet sand consistency.

2. 02

   In a baking tray, create a base layer of salt. Place the celeriac on top and pack the remaining salt around it until completely sealed. Bake for 2 hours until tender.

3. 03

   For the jus, simmer vegetable stock and dried porcini in a small saucepan until reduced by two-thirds. Strain through a fine-mesh sieve, discarding solids.

4. 04

   Return the reduction to low heat. Whisk in the cold vegan butter one cube at a time to emulsify, then stir in the truffle paste. Keep warm.

5. 05

   Toast hazelnuts in a pan until golden. Add maple syrup and liquid smoke, stirring until caramelized. Spread on parchment paper to cool, then roughly chop into a praline.

6. 06

   Remove the celeriac from the oven. Crack the salt crust and carefully peel away the skin. Slice into 2cm thick 'steaks'.

7. 07

   Heat a non-stick pan with a touch of oil. Sear the celeriac steaks with thyme for 2 minutes per side until deeply golden and caramelized.

8. 08

   Plate the celeriac, spoon over the truffle jus, and garnish generously with the smoked hazelnut praline and fresh thyme leaves.