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Baked celeriac, fennel and parsley cream with fennel and radish salad

26 August 2019

Baked celeriac, fennel and parsley cream with fennel and radish salad



Salt crust

    • 600g of plain flour
    • 600g of salt
    • 8 free-range egg whites
    • 300ml of water
    • 2 celeriac, each weighing 400g

Fennel cream

    • 4 heads of fennel shaved finely
    • 100g butter
    • 100ml double cream
    • 10g chopped flat leaf parsley
    • Salt to taste

Fennel and radish salad

  • 3 heads of fennel thinly sliced
  • 2 bunches of radish
  • Lemon juice
  • Le Blanc Extra Virgin Olive Oil
  • Salt to taste


  1. Salt baked celeriac: Combine the flour, salt, egg whites an water to make a dough, wash the celeriac well and remove any root, cover the celeriac in the crust and bake for three hours at 160c
  2. Fennel cream: Melt the butter in a pan and on a low heat sweat the sliced fennel for 10-15 minutes until completely soft, transfer to a blender and blitz with the cream until smooth. Re-heat when needed & add the parsley and salt to taste.
  3. Fennel and radish salad: Place the finely shaved fennel in to iced water with the radish, when ready to serve, drain and dry then dress with a little of the oil and lemon juice, season and serve
  4. To serve: Plate the garnish. I added garlic and lemon kale to the dish Take the whole celeriac to the table, and smash open with the back of a metal spoon or the back of a large knife, scoop out the flesh from the centre and place on the plates with garnish.


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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD