Oven-roasted celeriac

Name: Oven-roasted celeriac
Ingredients: 1 units.items Whole celeriac; 750 ml Cèpes broth; 100 g Butter; Cream; Salted butter; 65 g celery leaf; 40 g leaf spinach; 500 ml Sunflower oil; 2 units.items Large potatoes; Olive oil; Salt; Baby onions; balsamic vinegar; Pepper; Salt; Eryngii; Salted butter; Spices; 2 units.items Shallots; 300 g Salted cold butter; 150 ml White wine; 50 g Sushi vinegar; 100 g Cream; 150 g Cèpes broth; 0.5 units.items Lemon juice; 1 Butter

Oven-roasted celeriac, with potato confit, gently braised onion, eryngii and a butter cep jus.

Oven-roasted celeriac, confit potato, gently cooked onion with balsamic, gently cooked eryngii with a cèpes butter sauce, celery oil, and a herb leaf.

Ingredients

1units.itemsWhole celeriac

750mlCèpes broth

100gButter

Cream

Salted butter

65gcelery leaf

40gleaf spinach

500mlSunflower oil

2units.itemsLarge potatoes

Olive oil

Salt

Baby onions

balsamic vinegar

Pepper

Salt

Eryngii

Salted butter

Spices

2units.itemsShallots

300gSalted cold butter

150mlWhite wine

50gSushi vinegar

100gCream

150gCèpes broth

0.5units.itemsLemon juice

1Butter

Preparation

Roast the whole celeriac in the oven for 2 hours at 180°C.
Let the celeriac cool and clean the bulb. Tip: We often leave the bulb in the fridge overnight after oven preparation, so the flavors can develop and become even more intense.
Cut the bulb or cut out rounds with a cutter. Save the trimmings from the remaining bulb.
Put the cèpes broth in a pan and add the butter, then cook the trimmings until super soft.
Drain and save the broth

Blend the oil with the leaves in a thermoblender at full power at a temperature of 75°C for 4 minutes. Tip: If you don't have a thermoblender, blend the herbs well and blanch them beforehand if desired.
Pour the mixture onto a coffee filter or cheesecloth and let it sit overnight.
Keep the drained oil

Clean the potatoes and cut them into the desired shape.
Place the potatoes in a vacuum cooking bag and add salt and oil to taste.
Cook the potatoes sous-vide at 85°C for about 45 minutes (depending on thickness).

Clean the onions.
Place the onions with balsamic vinegar, pepper, and salt to taste in a vacuum cooking bag and cook them at 85°C in a water bath for 20 minutes. Save the sous-vide liquid

Clean the eryngii thoroughly.
Place the eryngii with spices to taste in a vacuum cooking bag and cook them at 62°C for about 20 minutes. Tip: If you don't have sous-vide equipment, simply sauté the eryngii gently.
Sauté the eryngii before serving.

Finely chop the shallots and sauté them in a pan with the butter.
Deglaze the onions with the sushi vinegar and white wine. Let reduce to about two-thirds.
Add the cream and the cèpes broth (see recipe for roasted celeriac &