My best celeriac dish to date: The celeriac was marinated in honey mustard and cooked sous vide.
Recipe for celeriac sous vide
My most successful dish with celeriac to date:
The celeriac was marinated in a honey mustard and cooked sous vide.
Celeriac is used by many vegetarians as a “meat substitute” because it easily provides an umami flavor and a texture similar to meat. Therefore, it was an easy choice to use it when I was challenged to make a vegetarian dish for New Year’s Eve with good friends.
I used my own honey mustard for the recipe. You can easily buy one instead.
Since I hate food waste and cut my round celeriac into fine squares, it was naturally obvious to use all the “ugly” scraps/trimmings for a soft and delicious purée.
The dish is for 2 people as a main course or 4 people as a side dish/appetizer.
Servings: people
Celeriac sous vide
My best celeriac dish to date: The celeriac was marinated in honey mustard and cooked sous vide.
Equipment
- Sous Vide
- Stove
- Frying Pan
Ingredients
Celery sous vide
- 1 pcs. Celery
- Honey Mustard
Celery Puree
- Celery the rest of the above
- 1/3 part Cream just so the celeriac is covered in the pot
- 1/3 part Whole Milk just so the celeriac is covered in the pot
- 1/3 part Water just so the celeriac is covered in the pot
- 15 gram Butter
- Salt and Pepper
Plating
- Flake Salt
- Fresh thyme
Instructions
Celeriac Sous Vide
- Peel your celeriac and rinse it well.
- Cut slices approximately 2 x 2 cm in height and width and cut them as long as possible. Mine ended up being between 4-7 cm long.
- Trim the opposite end so it is as square as possible on all sides.
- The trimmings should go into a pot.
- Score the surface of the two large sides.
- Brush them with honey mustard on both large surfaces and place them in a vacuum bag.
- Vacuum seal them and cook for 2 hours at 85 degrees Celsius (185 degrees Fahrenheit).
- After two hours, you can choose to cool them quickly and eat them another day or do the following:
- Pat them dry on both sides, for example with a clean tea towel or paper towel.
- Brush them again with honey mustard and grill them on a grill, grill pan, or skillet on high heat for 30-45 seconds. Brush the top side with honey mustard while grilling the first side.
- Grill the other side for about 30-45 seconds and the dish is ready to serve.
Celeriac Purée
- Cut all pieces into roughly equal sizes (preferably small) before putting them in a pot.
- Bring the pot to a boil with a roughly equal mixture of cream, milk, and water. The quantities will vary greatly depending on the size of the pot you have chosen.
- When it boils, turn the heat down slightly and let it simmer for about 15-20 minutes (again depending on the size of your pieces).
- When they are tender (check by pressing them with a spoon – they should break when you press hard), remove them from the cream/milk mixture – which you should not discard.
- Blend the celeriac with a little of the liquid. Once well blended (use a blender or an immersion blender), add about 1/2 dl of the liquid at a time and continue blending. Add the butter and continue with the liquid until it has a sauce-like consistency.
- Season with salt and pepper and it is ready to serve.
Serving
- Put purée at the bottom of your plate and place the celeriac on top. Sprinkle with flake salt and feel free to use herbs for the dish – I used fresh thyme.
- Next time I will consider serving something pickled with the dish, for example, these pickled white asparagus.
- Bon appétit.
Notes
The celeriac purée can of course be cooked sous vide as well. You can see the recipe here.