Celeriac fondant, wild mushrooms, Granny smith, winter truffle
This is one of the recipes created by one of our guest chefs Dominic Lynch. Dominic is a 20 year old Plant based chef originally from London and has worked his way up to Michelin star establishments. Read more about Dominic and find his delicious three-course Valentines recipes here.
Celeriac, mushrooms, granny smith and winter truffle - the perfect combination for a cold winters day!
Ingredients
1 Celeriac
1 packet mixed wild mushrooms
1 Granny Smith apple
Vegetable gravy granules
1 bottle Rapeseed oil
Salt and pepper
Truffle (Fresh, oil or paste)
1 small bag Mixed leaf salad
100g corn flour
1 carton Non dairy milk of your choice
Gravy browning
Method
1- Preheat your oven to 200c.
2- Peel the celeriac and keep the peelings aside.
3- Wrap the celeriac in kitchen foil with two layers.
3- Bake in the oven for 1 hour.
4- Coat the peelings in the corn flour then deep fry until golden.
In a fryer or heat up a small pan with rapeseed oil. Test if the oil is hot enough by placing a small piece in. When it’s hot enough the peeling will bubble and rise to the top. Leave on a tray with paper towel.
5- After 1 hour remove form the oven cut into 2 portions. Then cook the scraps in the non dairy milk, bring to a boil then place the pieces into a blender. Slowly add the milk to get your desired texture for the purée. Season with salt and pepper.
6- When ready place in a small saucepan and keep warm
7- Begin to sauté the wild mushrooms in a hot pan with rapeseed oil. Season with salt and pepper then leave aside.
8- In the same pan caramelise one side of the celeriac then leave aside.
9- Place the celeriac, mushrooms on a tray and warm up in the oven for 5 minutes.
10- Whilst that’s warming, warm the purée and slice the apple into thin batons. Also dress the salad leave with any dressing that you desire. Olive oil and any vinegar will do.
11- Make a small portion of vegetable gravy from the granules/follow the instructions on the tub. Add a couple drops of gravy browning to it if you have.
12- Begin to plate the dish by placing a couple spoons of the celeriac purée.
Then the celeriac fondant. Place the mushrooms next to it in a ring shape.
Pour the gravy in the middle and garnish with the salad leaves, apple batons and celeriac crisps.
13- Finally finish with the truffle, you can use some truffle oil, truffle paste or fresh. Whatever you can find.
Credits: Dominic Lynch, @chef.dominicus