CELERIAC BAKED IN SALT CRUST WITH BROWN BUTTER & HAZELNUT VINAIGRETTE

Category: Vegetarian – Fine Brasserie | Season: Autumn / Winter | Serves: 4
Prep: 30 min Cook: 1 h 30 min Total: ±2 h | Difficulty: Advanced

THE STORY

Some vegetables only show their character when you hide them.
Celeriac is one of them.
Sealed inside a crust of salt and egg white, it steams in its own aroma, developing a sweetness and perfume no pot could ever achieve.

When you crack it open, the scent escapes — earthy, nutty, slightly floral.
A drizzle of brown-butter vinaigrette and toasted hazelnuts turns that purity into luxury, while a few leaves of celery heart bring it back to life with bitterness and crunch.

This dish isn’t about transformation — it’s about revelation.

What you receive

• Complete professional recipe in KooK Studioo A4 PDF format, publication-ready

• Story paragraph, full ingredient list, detailed step-by-step method

• Chef’s notes, pairing, plating guide, and copyright statement

• Written in chef-standing-next-to-you narrative tone

License & Purchase Options

Non-Exclusive License — €200
Use once in print or online; copyright remains with KooK Studioo.