Bring a saucepan of salted water to the boil. Using a knife, trim the top and base of the celeriac and peel the sides. Using a mandolin, slice the celeriac lengthways into
Arrange 3–4 celeriac slices overlapping each other on a sheet of plastic wrap to form a
These can be made 1 day in advance and stored in an airtight container in the fridge. When ready to serve, heat a large saucepan of water to 90°C (194°F) and poach the cylinders for 10 minutes. Scoop out, remove the plastic wrap and serve immediately.
© 2010 All rights reserved. Published by Murdoch Books.