Recipe 01 | The Alchemy of Earth
“Can a humble root vegetable hold the same presence as a prime cut of meat? This dish is my answer. By slicing the celeriac into ribbons and reforming it, then steaming and searing it like a steak, we unlock a meaty, fondante texture. The bridge between the earthiness of the root and the perfume of the truffle is, unexpectedly, vanilla.”
I N G R E D I E N T S
I. THE CELERIAC “CAKE”
- Celeriac: 1,200 g
- Butter: 80 g
- Thyme: 5 g
- Garlic: 5 g
- Salt: 2 g
II. THE CELERIAC GLAZE & JUS
- Celeriac: 1,200 g
- Water: 2,000 g
- Vanilla pod: 4 g
III. THE CELERIAC FOAM
- Milk: 1,000 g
- Celeriac cube: 500 g
- Celeriac jus: 150 g
- Clarified butter: 50 g
- Egg white: 20 g
- Argan oil: 20 g
- Gas charges: 2 pcs
- Xanthan gum: 2 g
IV. THE FINISH & GARNISH
- Celeriac cake portion: 140 g
- Celeriac syphon portion: 20 g
- Celeriac glaze: 5 ml
- White truffle, shaved: 2 g
- Olive oil: 2 g
- Celery salt: 1 g
01. CONSTRUCTION
The Layering
Using a slicing machine or mandoline, slice the celeriac into long, thin ribbons. Layer these ribbons tightly into a ring mold, 15 cm wide by 3 cm high, to create a dense, layered cake. This creates the structural integrity of the steak.
02. PREPARATION
The Steam
Vacuum seal the cake with a pinch of salt. Steam for 1 hour until tender. Let it rest under weight overnight in the fridge to compress the layers. This step is crucial for the final texture.
03. TEXTURE
The Foam
Boil the celeriac trimmings in salted water until soft. Blend in a Vitamix until perfectly smooth. Add a pinch of xanthan gum. Transfer to a syphon bottle and keep warm at 60°C.
04. FINISH
The Sear & Glaze
The next day, remove the cake from the bag. Sear it in a hot pan with foaming butter, thyme, and crushed garlic, basting constantly until golden brown. Brush liberally with reduced celeriac jus until lacquered. Cut into 8 precise wedges.
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