Name: Farmer's Apprentice Restaurants Butter-roasted Celeriac Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 medium Celeriac; 4 tbs Butter; 1 tsp Salt; 1 tsp Black pepper; 0.5 medium Celeriac (for fermentation); 500 ml Water; 2 tbs Salt; 2 tbs Black truffle oil; 200 ml Heavy cream; to taste Salt; to taste Black pepper; 100 ml Crème fraîche; 1 tbs Fresh chives

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fermented celeriac, black truffle sauce, crème fraiche

Preheat your oven to 400°F (200°C). Peel and chop the celeriac into wedges. In a bowl, toss the celeriac with melted butter, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and golden.

Roast the Celeriac

Cut the half celeriac into thin slices and place them in a clean jar. Dissolve salt in water and pour over the celeriac, ensuring all pieces are submerged. Seal the jar and let it ferment at room temperature for 3-7 days, tasting daily until desired tanginess is achieved.

Ferment the Celeriac

In a saucepan over medium heat, combine heavy cream and black truffle oil. Season with salt and pepper to taste. Simmer for 5-7 minutes until slightly thickened. Set aside.

Make the Truffle Sauce

In a small bowl, mix crème fraîche with finely chopped fresh chives. Set aside for serving.

Prepare Crème Fraiche

On a serving plate, arrange the roasted celeriac. Drizzle with black truffle sauce and dollop with chive crème fraîche. Garnish with additional chives if desired.

Plate the Dish

Celeriac

Butter

Salt

Black pepper

Celeriac (for fermentation)

Water

Black truffle oil

Heavy cream

Crème fraîche

Fresh chives

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Make Butter-roasted Celeriac Recipe in just 1h 30m. fermented celeriac, black truffle sauce, crème fraiche

Butter-roasted Celeriac Recipe

Ingredients

Celeriac Preparation

Fermented Celeriac

Black Truffle Sauce

Crème Fraiche

Method