Miso glazed celeriac

Name: Miso glazed celeriac with pickled celery, celery butter sauce, grapefruit fillets and fried palm cabbage
Cook time: 30 min
Total time: 30 min
Ingredients: 1 celeriac; 2 stalks of celeriac; 1 onion, preferably shallot; 3 cloves of garlic; 1 bay leaf; 5 peppercorns; 2 slices ginger; 1.25 litres of water; ½ dl white wine vinegar; ½ dl sugar; 120 g butter + 1 tsp; 1 tbsp light miso; Juice from ½ lemon; 1 (bunch) palm cabbage; Salt and pepper

with pickled celery, celery butter sauce, grapefruit fillets and fried palm cabbage

30 minutes

Ingredients

1 celeriac
2 stalks of celeriac
1 onion, preferably shallot
3 cloves of garlic
1 bay leaf
5 peppercorns
2 slices ginger
1.25 litres of water
½ dl white wine vinegar
½ dl sugar
120 g butter + 1 tsp
1 tbsp light miso
Juice from ½ lemon
1 (bunch) palm cabbage
Salt and pepper

Procedure

Peel the celeriac and rinse the worst of the dirt off the peels under cold running water.
Then place the peels in plenty of cold water until the dirt has been removed and the peels are clean.
Change the water a few times if necessary.
Drain the water and add the peels, celery, 1 roughly chopped onion, 2 cloves of garlic, bay leaf, peppercorns, ginger, ¼ tsp salt and 1 litre of water to a sauté pan and cook until about 1 dl of
liquid remains.
(approx. 20-30 min).
Make a jam from ½ dl water, ½ dl sugar, ½ dl white wine vinegar and a little salt.
Divide the peeled celeriac into 4 wedges.
Cut thin strips (cruditees) from the "pointed" side of the mandoline until all four boats have a nice and even surface.
Add the celery strips to the pan with the pickling liquid, stir a few times and switch off the heat.
The celery cannot be left to soak for too long.
Fry the celeriac on the cutting surface in a preheated pan in neutral oil.
Remove the celery from the pan and add 2 dl water, 50 g butter and 1 tbsp light miso.
Whisk together until smooth and return the celery to the pan with the miso butter.
Bake the celery in a preheated oven at 200°C for 20-30 minutes (until the core temperature reaches 80°C), turning every 5 minutes.
Strain the celery stock and add the juice from ½ lemon
Then whisk in 100 g of cold, cubed butter a little at a time.
Flavour with salt and lemon juice if necessary.
The sauce can be kept warm on the lowest heat, but keep an eye on it.
Cut the peel off the grapefruit and cut the fillets free
Fry the palm cabbage on a very hot pan in a little neutral oil
When the cabbage starts to collapse, add 1 clove of crushed or finely chopped garlic, 1 tsp butter, salt and pepper, toss together a few times and remove the cabbage from the pan.
Place 2 pieces of celeriac on each plate along with 2-3 grapefruit fillets and some loosely distributed pickled celeriac. Top with the palm cabbage and finally the sauce.