A Celebration of Celeriac

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subheading: For the Celeriac Choucroute: (approx. 50g per portion):

200g Celeriac, cut into 2mm julienne strips on a mandolin

30ml Olive oil, refined

80ml White wine vinegar

2 pinches Sea salt

2 pinches Black pepper, freshly ground

30ml Gin

4 Juniper berries, crushed and finely-chopped

1 leaf Bay

subheading: Garnish: (optional):

20g Black truffle, sliced or grated

12 Yellow chicory leaves

subheading: For the Celeriac fondant:

400g Celeriac, sliced across the circumference at 4cm thickness and then cut in half so you have a semi-circle shape.

50g Unsalted butter

1 clove Garlic, crushed

1 sprig Thyme

1 sprig Rosemary

50ml Water

subheading: For the Celeriac puree: (approx. 40g per portion):

200g Celeriac, cut into small pieces

10g Unsalted butter

100ml Whole milk

1 pinch Sea salt

1 pinch Cayenne pepper

1 squeeze Lemon juice

subheading: For the Celeriac Jus: (approx. 25ml per person):

200g Celeriac, cut into 1 cm pieces, plus any trimmings from the fondant, Choucroute or purée

80g Unsalted butter

1 clove Garlic, crushed

1 sprig Thyme

1 leaf Bay

1 sprig Rosemary

20ml White wine vinegar

30ml Madeira

200ml Water, plus the cooking liquor from the fondant

Directions at raymondblanc.com

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