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Ingredients:
Nocla flavouring:
3 pcs. celeriac
12 g salt
100 g neutral oil
2 pcs. egg yolks
2 tbsp crème fraîche (38%)
20 g apple cider vinegar
Legume Miso
250 g salted butter
Neutral oil
50 g salted butter
Roasting herbs – e.g. rosemary, thyme, garlic, lemon, onion
Lovage
Celeriac
Celeriac
Salt
Neutral oil
01
Peel the celeriac and vacuum-seal with salt and oil.
02
Steam the bag in the oven at 100°C for approx. 60 minutes.
03
Let it cool down – this step can be done 2–3 days in advance.
Sauce blanquette & serving
Egg yolks
Crème fraîche
Apple cider vinegar
Legume Miso
Salted butter
Neutral oil
Roasting herbs
Lovage
04
Combine the egg yolks, crème fraîche, miso, and vinegar in a container. Melt the butter in a small saucepan.
05
Blend the egg mixture with a stick blender, slowly incorporating the warm melted butter. Adjust flavour with extra miso or vinegar if needed.
06
Place the cooled celeriac in a gastronorm tray with oil, butter, and roasting herbs. Roast at 200°C for 40–45 minutes or until lightly golden.
07
Cut into smaller portions and finish with plenty of freshly chopped lovage.
