Roasted celeriac with cep beurre blanc and leek oil

Name: Roasted celeriac with cep beurre blanc and leek oil
Ingredients: Flour; Pepper; Salt; 1 units.items Celeriac; Butter; 0.5 units.items Cinnamon stick; 2 units.items Garlic cloves (sliced); 2 Coriander seeds; 2 units.items Finely chopped shallots; 150 g White wine; 300 g Salted butter; 50 g Sushi vinegar; 250 g Cooking cream; 0.5 units.items Lemon juice; 1 units.items Cèpes bouillon cube; Butter; Leek oil

Our chef roasts the celeriac and serves it with a beurre blanc of cèpes and leek oil.The firm celeriac has a spicy, aromatic flavor.

Ingredients

Flour

Pepper

Salt

1units.itemsCeleriac

Butter

0.5units.itemsCinnamon stick

2units.itemsGarlic cloves (sliced)

2Coriander seeds

2units.itemsFinely chopped shallots

150gWhite wine

300gSalted butter

50gSushi vinegar

250gCooking cream

0.5units.itemsLemon juice

1units.itemsCèpes bouillon cube

Butter

Leek oil

Preparation

Wash the celeriac and wrap it in aluminum foil.
Preheat the oven to 200°C and cook the celeriac for about 2 hours.
Let the celeriac cool and place it in the refrigerator for at least 24 hours.
Clean the celeriac and cut into slices.
Season the slices with pepper and salt, and coat them in flour.
Fry the celeriac slices in butter until crispy.
Optionally, cut (like steak slices) for serving.

Sauté the shallots, cinnamon, coriander, and garlic cloves in butter.
Deglaze with the sushi vinegar and add lemon juice. Reduce by half.
Add the white wine and reduce by half again.
Add the cooking cream and the bouillon cube.
Reduce the sauce to the desired thickness and store it in the refrigerator for at least 24 hours.
Reheat the sauce and strain it.