Recipe for cream of salt-baked celeriac with pistachio dukkah and parsley oil
When celeriac is baked for a long time in the oven, it becomes slightly sweet, and the umami flavor is enhanced.
In this recipe, the baked celeriac is mixed with mascarpone, lemon juice, and browned butter, which balances the flavor.
The cream gets a smooth consistency, which pairs well with something crispy, such as toasted bread or grissini.
The parsley oil adds a slight bitterness that contrasts the sweetness, and the pistachio dukkah gives a lightly perfumed crunch.
Servings: Portions
Cream of salt-baked celeriac with pistachio dukkah and parsley oil
Ingredients
Cream
- 1 pcs. Celery
- Coarse salt Lots
- 30 gram Mascarpone
- 30 gram Butter
- 0.5 pcs. Lemon Juice Juice from 1/2 lemon
- Spices Salt and pepper
Pistachio dukah
- 50 gram Pistachios Deshelled
- 18 gram Sesame Seeds
- 4 gram Coriander Seeds
- 2 gram Cumin
- 5 gram Flake Salt
Parsley Oil
- Broad leaf parsley A few sprigs
- 45 gram Olive Oil
Sides
- Breadsticks Or thinly sliced toasted bread
Instructions
- Scrub the celeriac thoroughly with a clean sponge under running hot water, and then place it in a roasting pan with lots of coarse salt.
- Place the roasting pan in the oven at 150 degrees Celsius (302 degrees Fahrenheit) for about 3 hours. Remove and cool, ideally until the next day.
- Toast sesame seeds, pistachios, spices, and flaked salt in a dry pan for a couple of minutes.
- Place in a food processor and blend to a coarse consistency.
- Brown the butter in a small pot and remove from heat.
- Brush the salt off the celeriac and peel it with a knife.
- Cut into smaller pieces and place the celeriac in a food processor along with the mascarpone and lemon juice.
- Process for a couple of minutes until smooth, and gradually add the browned butter.
- Season with salt and pepper, and place the cream in a piping bag.
- Place the parsley in boiling salted water for 30 seconds.
- Strain and then cool it in ice water.
- Squeeze the water out of the parsley and blend to a fine consistency with olive oil.
- Pipe the celeriac cream into small glass bowls and top with pistachio dukkah and parsley oil, possibly in a pipette.
- Serve with crispy grissini or toasted bread.
Notes
TIP: Instead of piping into bowls, place on toasted bread and use as a spread. Use almonds or hazelnuts instead of pistachios and strained 10% yogurt instead of mascarpone.