Celeriac Recipe
golden raisin butter sauce, shiso gremolata, toasted hazelnuts
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Ingredients
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Celeriac
Golden Raisin Butter Sauce
Shiso Gremolata
Toasted Hazelnuts
Method
Prepare Celeriac
- 1
Roasting the Celeriac
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.
Make Golden Raisin Butter Sauce
- 2
Cooking the Sauce
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.
Prepare Shiso Gremolata
- 3
Making the Gremolata
Finely chop the shiso leaves and garlic. In a bowl, combine shiso, garlic, lemon zest, olive oil, and salt. Mix well and set aside.
Toast Hazelnuts
- 4
Toasting Hazelnuts
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.
Assembly
- 5
Plating the Dish
On a plate, arrange the roasted celeriac. Drizzle the golden raisin butter sauce over it. Sprinkle with shiso gremolata and toasted hazelnuts. Serve immediately.
