Tom Cenci’s Baked Celeriac with Mushroom Broth

Tom Cenci's Baked Celeriac with Mushroom Broth

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

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