Dried celeriac

Vary this component by using a different type of stock, such as a poultry or vegetable stock.

Creation by Olly Ceulenaere, Publiek* restaurant, Ghent, Belgium.

Dried celeriac

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As needed:



As needed:


prawn stock

Preparation method

  • Peel the celeriac and cut into slices approximately 1mm thick.
  • Deep-fry the slices at 140°C until done.
  • Drain the slices on paper towels.
  • Dry the slices in an oven set to 70°C for at least six hours.
  • Store in an air-tight container with silicone granules.
  • Hydrate the celeriac in prawn stock just before serving. 

Serving suggestions

  • In a composition with celeriac, prawns, and walnut.
  • In a composition with dashi and potato mousseline and eel.
  • A perfect accompaniment to turbot served with parsley and beurre blanc.

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