Celeriac Masterclass
Celeriac has a distinctive flavour and is a really versatile vegetable. In this masterclass James creates salt baked celeriac, celeriac soup and celeriac crisps, delicious.
Ingredients
Salt baked celeriac
- 250g plain flour
- 250g seasalt
- few sprigs thyme, chopped optional
- 100 ml water
- 1 large celeriac
Soup
- 1/2 celeriac peeled and diced
- 500ml full fat milk
- 1 tsp mild curry powder
- ½ a vanilla pod, seeds removed
- 25ml double cream
- Salt and pepper
To serve
- Drizzle of herb oil
- Drizzle of double cream
Celeriac crisps
- Vegetable oil
- Half a celeriac
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.
- To serve, slice, pop on a plate, drizzle in olive oil and sprinkle in wasabi flowers.
Soup
- Put the celeriac, curry, vanilla and milk into a pan. Bring to the boil then simmer for 5 minutes, season and then 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. Top with celeriac crisps.
Celeriac Crisps
- Cut celeriac into thin strips with a potato peeler
- Cook the celeriac in the oil at 160c until crisp. This will take 3 to 4 minutes. Drain and season.
Ingredients
Salt baked celeriac
- 250g plain flour
- 250g seasalt
- few sprigs thyme, chopped optional
- 100 ml water
- 1 large celeriac
Soup
- 1/2 celeriac peeled and diced
- 500ml full fat milk
- 1 tsp mild curry powder
- ½ a vanilla pod, seeds removed
- 25ml double cream
- Salt and pepper
To serve
- Drizzle of herb oil
- Drizzle of double cream
Celeriac crisps
- Vegetable oil
- Half a celeriac
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.
- To serve, slice, pop on a plate, drizzle in olive oil and sprinkle in wasabi flowers.
Soup
- Put the celeriac, curry, vanilla and milk into a pan. Bring to the boil then simmer for 5 minutes, season and then 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. Top with celeriac crisps.
Celeriac Crisps
- Cut celeriac into thin strips with a potato peeler
- Cook the celeriac in the oil at 160c until crisp. This will take 3 to 4 minutes. Drain and season.
