Celeriac, beurre noisette and lemon

Name: Celeriac, beurre noisette and lemon
Ingredients: 2 Granny Smith apples; 500 g Butter; 10 organic lemon; 200 g Sugar; 1 kg celeriac cubes; 2 white port; 1 Fennel seed; 2 Apple juice; 2 orange blossom; 1 Coriander seeds; 1 Apple cider vinegar; 100 g Shallot; 2 units.items Allspice; half a tablespoon of cumin; 4 Bay leaves; 1 dried chili; 45 units.centiliter Lemon juice; 5 units.items Red chili pepper; 2 units.items Star anise; 5 Thyme sprigs; 15 g Sea salt; 2 White wine; poultry stock; 1 Celeriac; Olive oil; 5 units.items Cardamom; Elderflower syrup; Salt; Thyme; 50 g Egg white

Recipe by chef André Tienelt via Koppert Cress.

Ingredients for 4 servings. You can view the original recipe here

Ingredients

2Granny Smith apples

500gButter

1kgceleriac cubes

2Apple juice

1Apple cider vinegar

100gShallot

1dried chili

10organic lemon

200gSugar

2white port

1Fennel seed

2orange blossom

1Coriander seeds

2units.itemsAllspice

half a tablespoon of cumin

4Bay leaves

45units.centiliterLemon juice

5units.itemsRed chili pepper

2units.itemsStar anise

5Thyme sprigs

15gSea salt

2White wine

poultry stock

5units.itemsCardamom

1Celeriac

Olive oil

Elderflower syrup

Salt

Thyme

300gSalt

50gEgg white

Cornabria Blossom®

homemade quark

candied lemon zest

Shiso Purple

lemon gel

celery juice

cut-out apple slices

browned whey powder

Sakura Cress

Preparation

Sweat the chopped shallot in butter, add the apple, deglaze with apple cider vinegar, add the chili and apple juice, and cook everything until soft.
Steam the celery until done and blend smooth with the apple mixture. Incorporate the cold butter and finish with a fresh taste.
For the stock, make a light caramel from sugar and lemon juice, deglaze with port and white wine, and let reduce.
Pierce the lemons, add them with the aromatics and poultry stock, and let infuse covered for 20 minutes. Fill the lemons into preserving jars.
Strain the stock, bring to a boil again, pour over the lemons, and seal the jars. Wash the celeriac and cook with thyme, salt, and olive oil in the oven at 160°C, then cut out barrels and slices.
Marinate the slices with elderflower syrup and fry until golden brown. Roll the barrels in whey powder.
Make a salt crust, cook the celeriac in the crust, break into pieces, and clean. Sear the celery pieces.
Serve all celery preparations on the plate, pour over the thickened celery juice, and add some pieces of preserved lemon flesh. Garnish with cress.