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'Mother' - salt-baked celeriac, truffle and date

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Ingredients

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Salt baked celeriac

truffled cream cheese

  • 280g of cream cheese
  • 1 tsp truffle oil
  • 1 pinch of sugar

Roasted dates

  • 8 dates, stones removed
  • 20g of butter

Garnish

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Method

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1
Preheat an oven to 180°C/gas mark 4
2
Thoroughly clean and scrub the celeriac, ensuring there are no muddy bits left in the crevices of the skin. Sprinkle generously with salt, place on a baking tray and roast for 2 hours
3
When ready, remove from the oven and allow to cool. Peel off the skin and finely slice the celeriac using a mandoline
4
Whip the cream cheese with the truffle oil and season to taste. Add a small pinch of sugar and set aside somewhere warm
  • 1 pinch of sugar
  • 280g of cream cheese
  • 1 tsp truffle oil
5
Place the butter in a small saucepan set over a medium heat and allow to melt. Add the dates and gently warm through over a low heat. Drain the dates (reserving the butter) and chop into smaller chunks
  • 20g of butter
  • 8 dates, stones removed
6
Core the apple and cut into a fine julienne. Store in a little acidulated water to prevent discolouration, if not serving immediately
7
Season the sliced celeriac with salt and some of the butter from the dates and keep warm
8
To serve, add a spoonful of the cream cheese to the centre of each plate. Place slices of the celeriac over the cheese to hide it – if you fold the slices in on themselves while layering, it gives the dish height
9
Place pieces of date on top of and around the celeriac, then top with the julienned apple. Sprinkle over some fresh lime juice, dust with cep powder and generously grate truffle all over the dish. Serve immediately with a sprig of chervil on top
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