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Baked Celeriac, Fennel And Parsley Cream With Fennel And Radish Salad

Preparation:
Cooking:
Serves:

Salt crust

Ingredients

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

Method

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

Fennel cream

Ingredients

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

Method

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.

Fennel and radish salad

Ingredients

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

Method

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

To serve:

Ingredients

Method

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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