Celery Root Stuffed Roasted Celery with Truffle Broth and 10 y/o Balsamic Vinegar
Ease of Preparation: Moderate
Time of Preparation: 40 minutes
Yield: 4 servings
Ingredients:
- 8 stalks of celery
- 1-cup celery root
- 1-cup heavy cream (250 millilitres)
- 1-cup veal stock (250 millilitres)
- 2 tablespoons chopped porcini mushrooms (20 grams)
- ½ teaspoon celery seeds
- Few drops of 10-year-old balsamic
- 2 tablespoons brown butter (30 millilitres)
- 1 tablespoon lemon juice (15 millilitres)
- Pinch sugar
- Pinch salt
Method:
Preheat the oven to 375 degrees Fahrenheit
Peel and dice the celery root into ½-inch dice. Put the celery root into a small pan and cover it with cream by ½ an inch. Season with salt and sugar and simmer over a low heat for 25 minutes or until soft.
Once the celery root is soft, strain it and keep the cream. Transfer the cooked celery root to a food processor and add some of the cream and process until it is the consistency of thick puree. Add the brown butter, lemon juice and season. Set aside to keep warm.
In a small non-reactive pot, combine the stock, celery seeds, and chopped porcini and reduce the liquid by two thirds. Season it and add a few drops of balsamic vinegar and keep warm.
Cut the celery stalks into 3-inch pieces. Blanch them in boiling salted water for 2 minutes. Drain and then brush the celery stalks with olive oil. Put them on a baking tray in the oven to roast for 15 minutes. Transfer the celery root puree to a piping bag and fill the cavity of each piece of celery with the celery root puree. Return the celery to the oven for 5 minutes to heat through.
Ladle the porcini broth among 4 serving plates, place 2 stuffed celery stalks on each and garnish with truffle oil and chopped parsley.