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.