Celeriac Masterclass – Salt Baked Celeriac, Remoulade and Celeriac Soup
If celeriac has you stumped when it comes to recipes, look no further the this trio of dishes...Salt Baked Celeriac, Remoulade and Celeriac Soup!
Ingredients
Salt Baked Celeriac:
- 500g plain flour
- 500g seasalt
- few sprigs thyme, chopped
- 100 ml water
- 1 large celeriac
Remoulade:
- 2 egg yolks
- 1 tsp Dijon mustard
- 200ml veg oil
- 2 tsp grainy mustard
- Salt and pepper
- 2 tbs chopped parsley
- ½ lemon juice
- 1/2 celeriac, peeled and thinly sliced
Soup
- 1/2 celeriac peeled and diced
- 500ml full fat milk
- 25ml double cream
- Salt and pepper
To serve: Drizzle of olive oil, drizzle of double cream
Method
Salt Baked Celeriac
Pre heat the oven to 200c.
Mix the flour, salt ,water and thyme into a dough. Roll out on a lightly floured surface to 5 mm thick in round circle.
Place the celeriac in the centre, cover in the other pastry layer and seal, then place onto a baking tray and bake for 1 hour.
Cut away the crust carefully, cut away the skin and cut into slices.
Remoulade
To make the mayo, whisk the eggs with the Dijon, add the oil. Slowly whisk continuously until thick, whisk in the grainy mustard, then mix in the celeriac, lemon juice and parsley. Season, spoon into a serving bowl.
Celeriac Sou
Put the celeriac, cream and milk into a pan. Bring to the boil then simmer for 5 minutes, season. Blitz in a food processor until smooth, pop back in the pan and keep warm.
To serve, spoon the soup into warm bowls, drizzle over oil and cream.
Ingredients
Salt Baked Celeriac:
- 500g plain flour
- 500g seasalt
- few sprigs thyme, chopped
- 100 ml water
- 1 large celeriac
Remoulade:
- 2 egg yolks
- 1 tsp Dijon mustard
- 200ml veg oil
- 2 tsp grainy mustard
- Salt and pepper
- 2 tbs chopped parsley
- ½ lemon juice
- 1/2 celeriac, peeled and thinly sliced
Soup
- 1/2 celeriac peeled and diced
- 500ml full fat milk
- 25ml double cream
- Salt and pepper
To serve: Drizzle of olive oil, drizzle of double cream
Method
Salt Baked Celeriac
Pre heat the oven to 200c.
Mix the flour, salt ,water and thyme into a dough. Roll out on a lightly floured surface to 5 mm thick in round circle.
Place the celeriac in the centre, cover in the other pastry layer and seal, then place onto a baking tray and bake for 1 hour.
Cut away the crust carefully, cut away the skin and cut into slices.
Remoulade
To make the mayo, whisk the eggs with the Dijon, add the oil. Slowly whisk continuously until thick, whisk in the grainy mustard, then mix in the celeriac, lemon juice and parsley. Season, spoon into a serving bowl.
Celeriac Sou
Put the celeriac, cream and milk into a pan. Bring to the boil then simmer for 5 minutes, season. Blitz in a food processor until smooth, pop back in the pan and keep warm.
To serve, spoon the soup into warm bowls, drizzle over oil and cream.
