Salt-baked celeriac with whey and brown butter sauce, celeriac crumbs and dill oil

2
1 hour 30 minutes

Ingredients

Salt-baked celeriac

  • 1 celeriac, small
  • sea salt, 3-4kg

Celeriac crumb

  • 500g of celeriac
  • oil, for deep-frying

Celery ribbons

  • 1 stick of celery

Whey and brown butter sauce

  • 250ml of butter
  • 250ml of whey
  • salt
  • sugar

Dill oil

  • 1 bunch of dill
  • 500ml of vegetable oil

To serve

  • celery leaves

Method

1
Preheat the oven to 180°C/gas mark 4
2
To begin, make the salt-baked celeriac. Wash and peel the celeriac, scrubbing with a brush until completely clean. Cut the root part of the celeriac so that it sits flat on a baking tray and completely cover with the salt. Bake in the oven for 1 hour, then test with a knife – it should be completely tender
3
Meanwhile, make the celeriac crumb. Preheat a deep-fryer to 180°C
4
Wash and peel the celeriac then grate on a cheese grater. Once the oil is hot, add the celeriac and deep-fry until golden and crispy. Drain in a sieve before placing on kitchen paper – you may need to replace the paper if it gets too oily. Season with salt and set aside
5
Wash the celery and place on a chopping board. Using a peeler, cut long strips of the celery and place immediately in iced water. Keep in the fridge until ready to serve
6
To make the brown butter for the sauce, melt the butter in the pan over a low heat, cooking until golden and the butter is nutty in aroma
7
To make the whey and brown butter sauce, place the whey and brown butter in a saucepan and bring to the boil. Transfer to a blender, blitz until smooth then season with salt and a little sugar – the flavour should be sweet, sour and salty
8
To make the dill oil, place the dill and oil in a Thermomix or other heating blender and blitz on high for 5-10 minutes, until it reaches 80°C. Once up to temperature, pass through a sieve lined with muslin, transfer to a squeezy bottle and chill quickly in an ice bath. Doing this quickly will help the oil to retain a vivid green colour
9
Remove the celeriac from the oven once ready and remove the salt, wiping away with a damp cloth (you can use the salt several times, so don't throw it away)
10
To serve, cut the celeriac into quarters and brown lightly with a blowtorch to caramelise before placing two pieces on each plate. Add a pile of the celeriac crumb and decorate with celery ribbons
11
Mix the brown butter and whey sauce with a little of the dill oil, but not too well as you want the sauce to be split. Pour over the sauce just before serving and garnish with celery leaves