Salt-Baked Heirloom Celeriac with...Salt-Baked Heirloom Celeriac with Smoked Hazelnut Emulsion and Kombu-Apple Reduction

A masterclass in vegetable gastronomy showcasing slow salt-crust roasted celeriac paired with a velvety smoked hazelnut emulsion, crisp compressed green apple, and an umami-rich roasted allium and kombu reduction.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 190°C (375°F). Prepare the salt crust by blending coarse sea salt, flour, chopped thyme, and approximately 250ml of cold water until a malleable, non-sticky dough forms.

2. 02

   Roll out the salt crust into two sheets. Encase each scrubbed celeriac completely in the crust, sealing tightly without air pockets. Transfer to a baking tray and bake for 75 minutes until the dough turns golden-brown and completely hardened.

3. 03

   Simmer the kombu, dried shiitake, charred shallots, fresh apple juice, and 400ml water over low heat for 35 minutes. Strain through a fine chinois, return the liquid to low heat, add tamari, and reduce slowly until it coats the back of a spoon into a glossy, dark jus.

4. 04

   Toast hazelnuts at 160°C (320°F) for 10 minutes until deeply aromatic. Soak in 100ml warm water for 15 minutes, then blend on high speed with white miso, smoked olive oil, a splash of apple juice, and a pinch of salt until an ultra-smooth, silky emulsion forms. Pass through a fine sieve and keep warm.

5. 05

   Peel and finely matchstick the remaining Granny Smith apple; place in a vacuum pouch with a splash of apple reduction or lemon water and compress on high to make translucent, crisp batons.

6. 06

   Carefully crack open the salt crusts at the table or workstation. Discard the crust and trim the celeriac into uniform, pristine tournéed fondant rounds or thick medallions. Sear the cut faces in a dry hot pan for 60 seconds to achieve a delicate caramelization.

7. 07

   To plate: Spoon a generous swipe of the warm smoked hazelnut emulsion onto each plate. Rest a caramelized celeriac medallion on top. Spoon over the glossy kombu-apple reduction, top with compressed apple batons, drizzle droplets of vibrant chive oil, and garnish with wood sorrel.