For the Fermented Celeriac
- 375g celeriac, peeled and minced
- 50g Shiitake mushrooms, minced
- 250ml water
- 10 g salt
- Mix all ingredients and then place in a vacuum bag.
- Wrap the bag in silver foil and leave to ferment for 6 weeks at room temperature in constant darkness.
- After 6 weeks, filter the fermented mixture through a cloth and reserve the liquid.
For the Celeriac Vinaigrette
- 200ml fermented celeriac liquid
- 100ml celery juice
- 50ml browned butter
- 50ml hemp oil
- 15ml arrow root starch
- sea salt
- Place the fermented celeriac liquid in a pot over medium heat and cook. Add arrow root starch and allow the liquid to thicken.
- Add the celery juice, brown butter and hemp oil while stirring constantly.
- Remove from heat and season with salt.
For the Celeriac Lacquer
- 25g molasses
- 60g sugar syrup
- 40g roasted coffee beans
- 1,5 kg celeriac, peeled and minced
- 250g Shiitake mushrooms, minced
- 25g tomato paste
- 100g Kecap Manis
- 100g rape seed oil
- 50g rice miso
- 25g aged Aceto Balsamico
- 500g celeriac stock
- Combine all ingredients and place in a vacuum bag.
- Cook in a water bath for 12 hours 65 degrees Celsius.
- Drain through a filter cloth.
For the Celeriac Fried in Brown Butter
- 1 whole celeriac
- 1L water
- 35g Salt
- 2kg Butter
- 100ml celeriac lacquer
- Peel the celeriac and poke surface with holes.
- Vacuum-seal it with water and salt and leave for four days.
Take the celeriac out of the salt-water mixture and dry with a towel. Depending on the size, cut in quarters or sixths.
- Heat butter in a pot and keep stirring until it turns brown. Afterwards filter the butter
through a cloth.
- Put the pieces of celery in a casserole dish, fill with the brown butter and put it in the
oven set on recirculating air at 150 degrees Celsius. Cook for 45 to 60 minutes until it’s soft, turning from time to time.
- Once cooked, let dry for a moment then put the lacquer on it. Roast for 10 minutes on
a baking tray at 160 degrees Celsius on recirculating air.
- Take the celeriac out of the oven and put another layer of lacquer on top, then torch it with a burner.
For the Bread Crisps
- 100g spiced brown bread
- 15g mustard
- 35g whisky craft beer
- 0.5g cumin, ground
- 1g bread seasoning
- 2g salt
- Remove crust from spiced brown bread and mince the bread’s interior finely together with all other ingredients.
- Shape the dough into a roll, wrap it in cling film and place in the freezer.
- Cut the frozen dough with a micro plane into large round crisps and place on a baking tray.
- Bake for 12 minutes at 150 degrees Celsius.
For the Goat’s Cheese
- 150g goat’s cream cheese
- 30g rape seed oil
- 2g sea salt
- Stir all ingredients together and set aside.
- Smoke lacquered celeriac with hay for two minutes.
- In the meantime, place the goat’s cream cheese on one side of the plate, place a bread crisp on top and garnish with chickweed.
- Put the celeriac on the other side of the plate and finish it with the vinaigrette.
Recipe courtesy of Tobias Bätz, chef of the 2-Michelin-starred gourmet restaurant at Posthotel Alexander Herrmann.