Roasted Celeriac with White Bean Cream and Parsley Oil

Ingredients by component

Roasted celeriac

• 800 g celeriac
• 25 ml olive oil
• 4 g salt

White bean cream

• 400 g cooked white beans
• 80 ml unsalted vegetable stock
• 20 ml olive oil
• 15 ml lemon juice
• 2 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Quick-pickled radish

• 120 g radishes
• 50 ml apple cider vinegar
• 50 ml water
• 10 g sugar
• 2 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Roasted celeriac: Peel the celeriac and cut into 3 cm thick steaks. Coat with oil and salt.
3. Roasted celeriac: Cover on a baking tray and roast at 190°C for 40 minutes; uncover for another 20–25 minutes, until a knife slides easily through the centre.
4. White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.
5. White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.
6. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
7. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
8. Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.
9. Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.