Celeriac, Whole Root

Celeriac takes the full plate. Nothing discarded. Every part reworked.

Thin slices are shaved, cut, and pickled. Folded into a single raviolo, filled with a purée built from butter-fried celeriac. Deep, earthy, slightly bitter.

A small brunoise is dressed in warm balsamic reduction. Lightly set. Still holding bite.

The remaining root is pushed further. Trim becomes broth. Reduced until it carries the full flavor of the vegetable. Slightly thickened for structure.

Crisped celeriac adds contrast. Fine, dry, and brittle.

Leaf oil brings the top note. Clean, green, controlled.

The dish moves between fat and acid. Soft and crisp. Root and leaf.

Components

Celeriac slices, thin, pickled
Celeriac purée, butter-fried
Celeriac brunoise, balsamic
Celeriac broth, reduced
Celeriac crisp
Celeriac leaf oil

Plating

Raviolo center.
Brunoise around.
Broth poured.
Oil split on surface.
Crisp on top.