golden raisin butter sauce, shiso gremolata, toasted hazelnuts

Preheat the oven to 400°F (200°C). Peel the celeriac and cut it into wedges. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 30-35 minutes until golden and tender, flipping halfway through.

Roasting the Celeriac

In a saucepan, melt the butter over medium heat. Add the golden raisins and cook for about 2 minutes until they plump up. Pour in the white wine and simmer until reduced by half. Stir in honey and lemon juice, cooking for another 2-3 minutes. Remove from heat.

Cooking the Sauce

Finely chop the shiso leaves and garlic. In a bowl, combine shiso, garlic, lemon zest, olive oil, and salt. Mix well and set aside.

Making the Gremolata

Preheat a dry skillet over medium heat. Add hazelnuts and toast for about 5-7 minutes, stirring frequently until golden brown. Remove from heat and let cool. Chop coarsely.

Toasting Hazelnuts

On a plate, arrange the roasted celeriac. Drizzle the golden raisin butter sauce over it. Sprinkle with shiso gremolata and toasted hazelnuts. Serve immediately.

Plating the Dish

Celeriac (Celery Root)

Olive Oil

Salt

Black Pepper

Unsalted Butter

Golden Raisins

White Wine

Honey

Lemon Juice

Shiso Leaves

Garlic Clove

Lemon Zest

Hazelnuts

Celeriac

Make Celeriac Recipe in just 1h . golden raisin butter sauce, shiso gremolata, toasted hazelnuts

Celeriac Recipe

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