Classic celeriac brunoise
This is a classic method for cooking celeriac with bay leaf and nutmeg.
Makes 1kg.
Allergens & dietary requirements
- Celery
- Cow's milk
- Lactose
- Vegetarian
Ingredients
- 1 kg celeriac, cut in brunoise
- 1 l whipping cream
- 4 leaves bay leaf
- ¼ nutmeg, grated
- as needed salt and pepper
Preparation method
- Put the celeriac brunoise, whipping cream, bay leaf, and nutmeg in a pan and bring to the boil, stirring all the while.
- Keep turning the celeriac over and cook until it is al dente.
- Using a fine-meshed skimmer, remove the celeriac from the pan and quick-chill it.
- Remove the bay leaf from the whipping cream too and discard it.
- Reduce the cream to the thickness of a beurre blanc.
- Heat the celeriac with the cream just 3 to 4 minutes before serving and season to taste with salt and pepper.
Serving suggestions
- Delicious in a dish with duck, wild mushrooms, and rose hips.
- Combines well with cod, fennel, and parsnips.
- Perfect served with components of sweetbreads, truffle, and mustard.
