Equipment
Ingredients
Slow Cooked Celeriac
- 1000 g celeriac, scrubbed and cleaned
- 30 ml olive oil
- 5 g salt
- 15 ml vegetable oil, for frying
Kimchi Butter
- 225 g unsalted butter, softened
- 150 g kimchi, pureed
- 17 g gochujang
Kimchi Salsa
- 150 g kimchi, very finely chopped
- 2 scallion, thinly sliced
- 1 apple, finely diced
- 1 nashi pear, finely diced
- 1 baby cucumber, seeds removed and finely diced
- 8 g cilantro, finely chopped
- 10 ml sesame oil
- 5 ml rice vinegar
- 2 g sugar
- 1 lime, juice only
Garnish
- 50 g wild rice, puffed
- 40 g sesame seeds, mixed black and white
- 2 scallion, julienned
- 30 ml shiso cress
- 30 ml cress
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F).
Pierce the celeriac multiple times with a fork. Rub the surface with olive oil and salt, then wrap the root tightly in aluminum foil.
Roast the celeriac for 2 hours at 180°C (350°F) until the center is very tender when tested with a knife.
Mix the softened butter, pureed kimchi, and gochujang in a bowl until fully combined. Cover and chill.
Combine the chopped kimchi, sliced scallions, diced apple, pear, cucumber, cilantro, sesame oil, vinegar, sugar, and lime juice in a large bowl. Set aside.
Remove the celeriac from the foil once cooled enough to handle. Slice into steaks approximately 2cm thick.
Heat vegetable oil in a frying pan over medium heat. Sear the celeriac steaks for 4 to 5 minutes per side until deeply browned.
Add the kimchi butter to the pan. Once it foams, spoon the melting butter over the celeriac steaks repeatedly to baste.
Place the steaks on plates and top with the kimchi salsa. Garnish with puffed rice, sesame seeds, julienned scallions, and cresses.
Chef's Notes
- Ensure your celeriac is uniformly sized for even cooking. If one end is significantly thicker, it may require a longer roasting time.
- For the kimchi butter, using room temperature butter will ensure a smoother, more homogenous mixture. Don't rush this step; a well-emulsified butter will coat the celeriac beautifully.
- When searing the celeriac, a hot pan is crucial for achieving a good crust. Resist the urge to overcrowd the pan, as this will steam the celeriac instead of searing it.
- The kimchi salsa can be made ahead of time, allowing the flavors to meld. However, to maintain the crispness of the apple and cucumber, it's best to combine all ingredients just before serving.
Storage
Refrigerator: 72 hours — Store salsa separately; it is best consumed within 24 hours.
Reheating: Reheat celeriac steaks in a pan over medium heat with a splash of water or additional butter.
