Roasted Celeriac with Trimmings

• celeriac1 large

  or 2 small

• butter↗25g g
• maple syrup↗2 tbsp tbsp
• thyme↗невеликий пучок
• crème fraîche↗1 tbsp tbsp
• cayenne pepper↗
• freshly grated nutmeg
• butter↗25g g
• onion↗1

  finely chopped

• bay leaf↗2
• large thyme sprig↗1 large
• brown sugar↗1 tbsp tbsp
• flour↗1 tbsp tbsp
• Marmite1 tsp tsp
• tomato paste1 tbsp tbsp
• оцет з червоного вина↗2 tbsp
• овочевий бульйонний кубик↗1

  або кубик

• соєвий соус↗

  за смаком

• листя чебрецю↗
• варені каштани2 цілих

  (за бажанням)

Step-by-step instructions

1. 1

   Peel the celeriac (leaving the skin), then cut a “steak” about 8‑10 cm thick from the cross‑section of the centre. Keep the other two pieces of celeriac. Place the celeriac steak in a pot and cover with cold salted water just enough to submerge it. Bring to a boil, then reduce to a gentle simmer and cook for 12 minutes. Carefully lift the celeriac out of the water (reserve the water).

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. If desired, make crosswise cuts on the faces of the celeriac steak. Heat the butter in an oven‑safe skillet until sizzling, then carefully sear one side of the celeriac steak for 10 minutes until browned. Flip, drizzle with maple syrup and arrange thyme around the steak. Roast for about 1 hour 30 minutes, basting every 20 minutes and turning twice, until the celeriac develops a dark glaze and is tender when a knife is inserted into the centre.

3. 3

   Meanwhile, prepare the creamy celeriac and gravy. For the creamy celeriac, cut the remaining celeriac into pieces and place them in the reserved cooking water. Bring to a boil and simmer over low heat for 10 minutes until soft, then lift the celeriac with a slotted spoon into a bowl (keep the water). Add the crème fraîche to the bowl, mash well, then season with salt, a pinch of cayenne pepper and grated nutmeg. Set aside. For a refined texture, blend with an immersion blender or food processor until smooth. Transfer to a pot for reheating if needed.

4. 4

   For the gravy, finely chop the saved celeriac skin. Melt the butter in a pan, add the celeriac skin, onion and herbs, then sauté for 15 minutes until the vegetables brown. Sprinkle with sugar and continue cooking until it becomes sticky and caramelised. Add the flour and stir to a sandy consistency, then add the Marmite and tomato paste. Cook until a sticky mass forms, then stir in the vinegar. Add about 400 ml of the celeriac cooking water, a bouillon cube and a splash of soy sauce, then simmer together until the sauce thickens. Strain through a sieve into another pot or jug.

5. 5

   Ten minutes before the roasted celeriac is done, reheat the puree and gravy as needed. Bring the whole roasted steak to the table and slice it into thick slices or quarters. Serve with the puree and gravy, sprinkled with thyme leaves and finely grated chestnuts if desired.