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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


 Ingredients 

 

Salt crust

Fennel cream

Fennel and radish salad

Instructions

  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.