London chef Tom Cenci shares his autumnal recipe for baked celeriac with mushroom broth and parmesan truffled breadcrumbs
• 1 head of celeriac
• 200g of wild mushrooms
• 50g of marmite
• 2 sprigs of thyme
• 1 clove of garlic
• 1 head of cavolo nero (or other green cabbage)
• 100g of breadcrumbs
• 20ml of truffle oil
• 50g of Parmesan
1 Cut the outer skin of the celeriac away with a knife then slice it into 2cm thick rounds
2 Add the marmite, thyme and garlic with two litres of water and bring to a boil, then add the celeriac to the pan and gently cook till soft (about 10 minutes)
3 Once cooked, drain the celeriac keeping the cooking liquid and set the celeriac aside.
4 Next, toast the breadcrumbs by mixing them with the half the truffle oil and gently heating them in a non-stick pan till they become golden (make sure to keep stirring them, so they colour evenly).
5 Cut the wild mushrooms into smaller pieces and wash if necessary, place into a pan with some of the cooking liquid from the celeriac and bring to a simmer then add the celeriac rounds.
6 Next cut the cabbage into small pieces and add to the broth once the cabbage softens taste for seasoning and add a little salt if needed.
7 Place the celeriac rounds into bowls and top with the mushrooms, cabbage and a little broth.
8 Finish with a drizzle of truffle oil, grated Parmesan and the toasted breadcrumbs.
Recipe and image courtesy of Tom Cenci of Loyal Tavern