Salt Baked Celeriac, Spring Vegetables & Fromage Blanc

Salt Baked Celeriac, Spring Vegetables & Fromage Blanc

Method
Serves 4
KALE DRESSING

Pick and wash the kale and then blanch in a large pot of boiling salted water for 1 1⁄2 minutes. Immediately plunge the kale into iced water to refresh. When cold remove from ice and squeeze dry. Place the kale in an upright blender with the oil and mustard and blitz until smooth.

Check the consistency and if it is too thick, add more oil. Strain through a ne sieve and season with preserved lemon juice and salt to taste.

PRESERVED LEMON MARINADE

Warm the oil in a saucepan over medium heat. Add the shallots and sauté until so and golden in colour. Remove from the heat and stir through the tarragon, lemon skin and white balsamic. Season to taste.

SALT CRUST CELERIAC

Place all ingredients except the celeriac in a food processor and mix until dough forms. Remove the dough and wrap in cling lm, rest for 30 minutes. Roll out dough into a large circle.

Place the celeriac in the middle of the circle and wrap the dough around it making sure there are no holes. Preheat oven to 200°C and bake celeriac for 1 hour and 20 minutes or until tender. Remove from the oven and leave to cool. Once cool to touch remove the crust and peel the celeriac with a knife. Tear the celeriac into large pieces.

TO SERVE

Place the celeriac,broad beans,asparagus and 2 tablespoons of the preserved lemon dressing in a bowl and marinate for 5 minutes. Spread the fromage blanc on the bottom of the plate and arrange the celeriac mix on top. Garnish the dish with hazelnuts, fennel tips, baby radishes and freshly grated parmesan.

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