Name: Celeriac
Yield: Serves 4
Ingredients: 4 cups water; 12 fresh curry leaves; Sea salt; Edible flowers (garnish); 2-inch piece of ginger, sliced; Micro celery leaves (garnish); 1 medium shallot, sliced; 1 ounce white or black truffles; 6 stalks celery, sliced thin; 1 teaspoon sea salt; 5 black garlic cloves; 3 slices sprouted rye bread; Olive oil; 1 large celery root, sliced in 4 pieces lengthwise; 2 cups vegetable stock; 4 cups apple cider; 1 cup olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Celeriac

1 large celery root, sliced in 4 pieces lengthwise
4 cups apple cider

Method

Celeriac

Place all ingredients in a Dutch oven and cook, covered, in a 275°F oven for 2½ hours. Remove from the oven, take the celery root out of the cooking broth, and place it in a small flat pan. Strain the broth through a fine mesh strainer, transfer to a small saucepan, and keep warm on a very low flame on the stove.