Chef Barry's Salt-Baked Celery Root Recipe

This dish comprises several layers of flavor. The celery root, baked in a fennel-crusted salt dough, is the earthy base. Creamy, marinated goat cheese adds richness; the balsamic-marinated figs add sweet and acidic notes; and finally, the balsamic “meringue” brings more acidity and a light and crisp texture.

Using the salt dough for the celery root harnesses its natural flavor, and it transcends to another level, seasoning and steaming simultaneously. The Balsamic Vinegar of Modena completes this dish, creating a fresh and vibrant note to the earthy and rich flavors.

Recipe

Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic “Meringue”

Ingredients

For the celery root

• 1 celery root
• 250 grams all purpose flour
• 275 grams salt
• 16 egg whites
• 10 grams fennel seeds
• 10 grams black peppercorns
• 5 grams picked thyme
• Water as needed

For the figs

• 100 grams fresh Mission figs, cut in quarters
• 20 grams Aceto Balsamico di Modena PGI
• 1 pinch kosher salt

For the goat cheese

• 100 grams goat cheese (log soft)
• 30 grams olive oil
• 1 sprig rosemary
• 1 sprig thyme
• 1 clove garlic, sliced
• 3 black peppercorns

For the balsamic "meringue"

• 180 grams water
• 2.7 grams methycellulose F50
• 210 grams Aceto Balsamico di Modena PGI
• 175 grams methycellulose base
• 1.20 grams Xanthan Gum
• 50 grams Manuka honey

For assembly

• Sea salt
• Picked marigold leaves

Directions

For the celery root

1. Preheat oven to 330 F.
2. Trim the bottom of the celery root to reveal a flat surface.
3. Place egg whites into a mixing bowl and using a whisk attachment, whisk to soft peak stage.
4. Change attachment to paddle. Add flour, salt, herbs and spices, folding in slowly. Add water as needed to achieve a smooth dough.
5. Remove from bowl and roll out into a large circle. Place celery root round side down into the center of the dough. Fold dough around the celery root and turn over, resting the cut side down.
6. Prepare a sheet tray with a rack. Place covered celery root onto the tray. Bake at 330 F for around 3 hours or until celery root is cooked through. Remove from oven and leave to cool slightly.

For the figs

1. Place figs into a small vacuum pouch. Add balsamic and a pinch of salt. Vacuum seal.
2. Prepare a water bath using an immersion circulator at 63 C
3. Poach figs for 45 minutes. Remove figs from pouch and leave to cool.

For the goat cheese

1. Place all ingredients into a vacuum pouch and vacuum at 100 percent. Poach at 72 C for 45 minutes.
2. Remove all ingredients from the bag, discarding herbs and spices.
3. Blend goat cheese and olive oil using a Vita-Prep until smooth. Place into a squeeze bottle and keep warm.

For the balsamic "meringue"

1. For a methycellulose base, blend the methycellulose F50 and water together using an immersion blender. Leave to hydrate for 24 hours.
2. Blend xanthan gum and balsamic together until dispersed using an immersion blender. Place the balsamic mixture into a mixing bowl and using a whisk attachment, begin to whisk on medium speed. Add honey and finally the methycellulose base. After a minute or two, the balsamic should begin to aerate and change in texture, almost like a meringue. Whip mixture to stiff peak stage.
3. Place mixture into a piping bag and pipe small mounds onto a Silpat mat. Dehydrate at 57 C for around 10-12 hours or until crisp and light.
4. When cool, break into small pieces of dehydrated balsamic.

For assembly

1. Using a ring mold, cut out cylinders of baked celery root. Slice these into thin rounds. Place on plate.
2. Drain poached figs and place on top of celery root. Pipe warm goat cheese around the figs.
3. Top with balsamic “meringue.” Finish with some sea salt and freshly picked marigold leaves.

See more Balsamic Vinegar of Modena recipes and research and development at ICE.