Celeriac slow roasted (150°C) for about 4 or 5 hours is a marvellous curiosity. By slow roasting you create a slightly chewy textured rind with a smooth creamy centre that rests at a juncture between sweet and savoury, but totally unique. It reminded me of a baked cheese, without the oozy quality when the rind is pierced.
I threw a few pieces of celeriac onto lowest shelf of the oven as an experiment when I was slow roasting the Bo Ssam Pork Shoulder - the perfect opportunity to mess around in the kitchen as the Pork takes 6 hours to roast.
Kept the plating simple - Raisins plumped up by soaking in hot water to tease out the sweeter flavour from the celeriac. Capers to add some acidity and salt. Shredded Sorrel for a citric acidity to contrast the capers. Grated pistachio nuts (grated through a fine sieve to save my finger tips) – and few crushed pistachios thrown on at the end for a bit of texture. Buttermilk sauce to tie it all together-100ml of milk – tablespoon of lemon juice. 2 tablespoons of mayonnaise and 1 of Greek yoghurt to thicken it up and a good heaped tablespoon of Dijon mustard. 1 teaspoon of paprika. Season with salt and pepper and taste.