Celeriac

Celeriac is related to celery and celery leaf but, unlike these two types, celeriac grows partially underground. Its tubers have a brownish-yellow colour, and leaves are sometimes still attached. The flesh inside is lighter in colour. This sturdy tuber has a strong aromatic flavour that offers many possibilities.

Basic techniques: roasting, blanching, boiling, steaming, braising, gratineeing, grilling, caramelising, puréeing.

Taste combinations: bacon, confit de canard, cod, pike perch, Parmesan, truffle cheese, potato rösti, morel mushrooms, porcini mushrooms, winter truffle, carrot, nutmeg, caraway, sage, walnut, mirin, mustard, capers.

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Celeriac

Whole roasted celeriac

Cannelloni of celeriac, prawns and apple

Chaud froid sauce made from celeriac

Celeriac and truffle domino jelly

Baked celeriac

Celeriac roasted in the oven

Celeriac and vodka granité

Confitted celeriac in jus (à la pommes fondant)

Celeriac ‘katsuobushi’

Celeriac gratin

Celeriac stock

Celeriac cream with lemon thyme

Celeriac parcels

Celeriac mayonnaise

Celeriac cream from the siphon

Celeriac croquettes

Celeriac infused with walnut oil

Pistachio purée based on celeriac

Celeriac and hazelnut purée

Raw lightly smoked celeriac jus

Vegan dashi based on celeriac ‘katsuobushi’

Deep-fried celeriac nests with ras el hanout

Sweet and sour celeriac