Roasted celeriac with purée, Tuscan kale and vegetable jus
Ingredients (serves 2)
- 1 celeriac
- 1 Tuscan kale
- 250 g butter
- 1 l milk
- 2 carrots
- 1 celery stalk
- 2 onions
- White wine, as needed
- Fresh herbs (rosemary, sage, thyme)
- 1 garlic clove
- Grated parmesan, to taste
- Nutmeg, to taste
- Salt and pepper, to taste
Preparation
1. The vegetable jus
Peel the celeriac and set the trimmings aside. Roast the trimmings in the oven until golden, then combine with carrots, celery and onions previously sautéed in a saucepan. Deglaze with white wine, add cold water and let simmer for about 90 minutes. Strain the broth and reduce until dense: this will be your vegetable jus.
2. The aromatic butter
Finely chop the garlic and fresh herbs. Mix them into the butter, seasoning with salt and pepper. Rub the celeriac with this mixture and wrap it in aluminum foil. Roast in a static oven at 160°C for 25–30 minutes, then open the foil and continue cooking at 180°C for another 10 minutes.
3. The celeriac purée
Roughly chop the celeriac and cover with milk in a saucepan. Cook until tender. Drain, then blend with a knob of butter, a pinch of nutmeg, pepper and parmesan. Adjust seasoning and keep warm.
4. The Tuscan kale
Blanch the leaves briefly, then sauté in a pan with a little oil or butter and salt.
5. Plating
Spoon the celeriac purée onto the base of the plate. Add a few leaves of sautéed Tuscan kale. Slice the roasted celeriac thinly (using a slicer or sharp knife) and arrange over the vegetables. Finish with a drizzle of reduced vegetable jus and a few drops of aromatic butter.
