Tartelettes with roasted celeriac and lovage

Name: Tartelettes with roasted celeriac and lovage
Ingredients: 80 g Rice flour; 2.5 Knorr Garde D'Or Hollandaise sauce; 60 g chickpea flour; 8 g Salt; 0.5 lovage oil; 40 g Icing sugar; 60 g aged or Parmesan cheese; 40 g Egg yolk; 80 g Butter; 3 g Coriander; 3 lovage sprigs; 150 g Butter; 2 Eggs; 1 Celeriac; 100 g Knorr authentic vegetable bouillon powder; 5 Water; 125 g Hellmann's Sandwich Delight cream cheese; Lime; 1 cured egg yolk; 0.5 Knorr Professional poultry stock; 15 g herb vinegar; 100 g Roasted hazelnuts

A dish that Onno Kokmeijer, Ciel Bleu**, prepared during his Chef for Chefs masterclass in our HANOS wholesale stores.This masterclass was made possible in part by Knorr Professional.

Ingredients

80gRice flour

2.5Knorr Garde D'Or Hollandaise sauce

60gchickpea flour

8gSalt

0.5lovage oil

40gIcing sugar

60gaged or Parmesan cheese

40gEgg yolk

80gButter

3gCoriander

3lovage sprigs

150gButter

2Eggs

1Celeriac

100gKnorr authentic vegetable bouillon powder

5Water

125gHellmann's Sandwich Delight cream cheese

Lime

1cured egg yolk

0.5Knorr Professional poultry stock

15gherb vinegar

100gRoasted hazelnuts

Preparation

Dough: Prepare the dough with the rice flour, chickpea flour, powdered sugar, salt, cheese, butter, eggs, and egg yolk. Let it rest in the fridge for 30 minutes.
Roll out the dough to 2 mm thickness, place it in the molds, and let it rest in the refrigerator for 30 minutes. Bake the molds in the oven at 170ºC for 10 minutes.
Celeriac: Wash the celeriac well. Make the vegetable stock and cook the celeriac in it for 1 hour. Let the celeriac cool in the stock.
Put the butter in a roasting pan and let it melt. Roast the celeriac in the oven at 170ºC for 2 hours.
Glaze: Gently reduce the poultry stock to 1/5.
Hollandaise: Warm the Hollandaise sauce, add some herb vinegar, and pour the mixture into a siphon. Charge the siphon with a cartridge and keep it warm in a bain-marie.
Plating: Fill the tartlets with a small dollop of cream cheese and top with a few crushed hazelnuts. Spoon the celeriac brunoise on top and finish with the Hollandaise, glaze, lovage oil, and the pickled egg yolk.

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