Gastronomixs

Celery root oven-roasted with black truffles

This month's guest chef is Daniel Humm from Eleven Madison Park*** and NoMad* in New York. Born in Switzerland, this top-class chef has a clear vision and style of cooking that he has developed over many years of experience. His dishes, which are clean, colourful, and full of contrast, are assembled using clearly defined components. He uses seasonal ingredients, particularly vegetables, that remain recognisable and which are prepared and combined to perfection. After many years in Switzerland, he moved to the USA in 2003 where he worked in a variety of top hotels and restaurants. In 2008 he became executive chef at Danny Meyer’s Eleven Madison Park, where he later earned three Michelin stars. In 2011 Daniel bought Eleven Madison Park together with general manager Will Guidara. Here, Daniel combines classic French dishes with modern influences, and often finds inspiration beyond gastronomy, such as in music. Miles Davis is a great source of inspiration throughout the restaurant. Furthermore, Daniel believes it is essential for knowledge to be passed on, not only among chefs but also to the younger generation. 

From Eleven Madison Park: The Cookbook by Daniel Humm & Will Guidara, Eleven Madison Park restaurant***, New York.

Celery root oven-roasted with black truffles

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Ingredients

4

 

large celery roots

900

g

salt

12

 

egg whites

600

g

finely diced celery root

2

tbsp

rapeseed oil

65

g

sliced shallots

65

g

diced carrots (5mm)

75

g

diced celery (5mm)

1

tbsp

tomato paste

160

ml

red wine

240

ml

truffle juice

1 1/2

tsp

salt

1

tsp

sherry vinegar

1/8

tsp

xanthan gum (0.3 gram)

1

tbsp

extra virgin olive oil

450

g

celery root, peeled and diced (5mm)

475

ml

half cream

6

sprigs

thyme

1

clove

garlic, crushed but kept whole

75

g

cold smoked butter

2

tsp

salt

225

g

celery root, peeled and diced (15mm)

225

g

russet potatoes, peeled and diced (15mm)

2.8

l

rapeseed oil

1

tbsp

finely chopped black truffle

1

tsp

salt

2

tbsp

butter

 

 

salt

100

g

celery root crumble

16

yellow

celery leaves

Preparation method: salt-baked celery root
  • Preheat the oven to 190°C.
  • Rinse the celery roots under running water, being sure to remove all dirt and grit.
  • Keep the root ends on as they will be used for garnish.
  • In a mixing bowl, stir together the salt and the egg whites until thoroughly combined and the mixture resembles wet sand.
  • Line the bottom of a baking dish with 12mm of the salt mixture.
  • Place the celery root on top of the salt bed and cover with the rest of the salt mixture.
  • Roast in the oven until tender, about 2 1/2 hours.
  • Remove the celery root from the salt crust and allow to cool to room temperature.
  • Trim off the root ends from the salt-baked celery root and set aside. You should have at least 40 pieces of the root ends to use for garnish.
  • With a sharp knife, slice the celery root into 1cm slices.
  • Using a ring cutter measuring 6.5cm in diameter, punch out circles from the slices. Trim the end pieces with the skin still on into random shapes.
Preparation method: celery root sauce
  • Preheat the oven to 200°C.
  • Toss 450g of the celery root with 1 tablespoon of the rapeseed oil and place on a baking sheet lined with parchment paper.
  • Roast the celery root until dark brown, about 30 minutes.
  • Transfer to a medium saucepan and cover with 1.5l water. Bring to the boil and remove from the heat.
  • Cover the saucepan and allow the celery root to steep in the water for 45 minutes.
  • Strain through a chinois, reserving the liquid.
  • In another medium saucepan, heat the remaining 1 tablespoon rapeseed oil over high heat.
  • Add the shallots, carrots, celery, and the remaining 150g celery root. Sauté the vegetables until they are caramelized, about 10 minutes.
  • Add the tomato paste and continue sautéing for five more minutes.
  • Deglaze the pan with the red wine and reduce until almost dry.
  • Add the strained celery root liquid and truffle juice and simmer the mixture until approximately 350ml remains, about 1 hour.
  • Strain the sauce and discard the vegetables.
  • Season with the salt and sherry vinegar and stir in the xanthan gum to thicken. Break the sauce with the olive oil.
Preparation method: green celery leaves and batons
  • Bring a pan of salted water to the boil.
  • Trim the celery, keeping the tops with their leafy greens.
  • Peel the stalks and cut into 5cm batons.
  • Blanch the celery tops in the water for two minutes and transfer to a bowl of ice water.
  • Add the batons and blanch for three minutes.
  • Transfer to the ice bath. Once cold, drain.
  • Using a paring knife, remove any tough stringy fibres from the batons.
Preparation method: smoked celery root puree
  • Place the celery root in a medium saucepan and cover with the half cream.
  • Wrap the thyme and garlic together in a piece of muslin, tie with butcher’s twine, and add to the saucepan.
  • Bring the mixture to the boil over medium-high heat, then reduce to a simmer.
  • Cover and simmer over low heat until tender, 20 to 25 minutes.
  • Remove and discard the thyme and garlic.
  • Strain, reserving both the celery root and the liquid.
  • Transfer the celery root to a blender and gradually incorporate the reserved liquid as necessary until smooth but not too loose.
  • With the blender still running, add the smoked butter.
  • Season with the salt.
  • Transfer to a bowl and cool over ice, stirring constantly to prevent a film from forming.
Preparation method: celery root crumble
  • Place the celery root and potatoes in a blender and fill to the top with water.
  • Blend until the moisture resembles coarse sand.
  • Strain through a fine-mesh chinois and rinse under cold water to remove any excess starch. Transfer to a kitchen towel and wring out the excess water.
  • Heat the oil in a large pan over medium heat to 100°C.
  • Add the celery root and potatoes and whisk continuously to break up the starch and prevent it from burning. Fry until golden.
  • Strain through a fine-mesh chinois and drain on paper towels.
  • While still hot, toss with the black truffles and salt.
  • Allow the crumble to cool to room temperature.
Finishing and presentation
  • To glaze the salt-baked celery root, the root ends, and the green celery leaves and batons, heat two large sauté pans over medium heat.
  • Add 2 tablespoons water to each pan and add the celery root to one pan, the green celery to the other. Bring to a simmer and add the butter to the pans.
  • Season with salt and slowly reduce to a glaze, about 1 1/2 minutes.
  • In a small saucepan over low heat, warm the smoked celery root puree.
  • In the centre of each plate, spread 1 tablespoon of the puree and place one round salt-baked celery root on top.
  • Arrange five pieces of the glazed root ends, one piece of skin, two celery batons, two green celery tops, and seven small pieces of crumbled black truffle around the celery root.
  • Spoon 1 tablespoon of the celery root crumble beside it.
  • Season with fleur de sel and spoon 1 tablespoon of the celery root sauce onto the plate.
  • Garnish with two yellow celery leaves.

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