SALT-BAKED CELERIAC & SAGE CROQUETTES
Sage as the perfect complement to the rich rooty flavours of celeriac, one of our favourite vegetables at this time of year. This knobbly, odd-shaped root vegetable has a subtle, celery-like flavour, with an autumnal nuttiness. Its silky smooth texture is perfect beside the crispy crunch of the croquette coating in this recipe. These delicious little morsels that will be offered to hotel guests with a glass of fizz as our 'Thyme Tipple' on Friday evenings.
Ingredients
For the salt bake:
2 medium celeriac
4 egg whites
300 g fine salt
500 g plain flour
200 ml water
For the croquettes:
300 ml whole milk
1 small onion
1 bay leaf
4 peppercorns
4 sage leaves
20 g butter
20 g flour
50 g Parmesan, grated
Salt
Pepper
100 g Flour
3 eggs
150 g Panko
Oven: 190°C
Deep fat fryer: 180°C
Method
For the salt bake:
Combine the egg whites, flour and salt to make a dough. Gradually add the water – you may not need it all. It should be a similar consistency to play dough!
Trim and clean the celeriac and cut off the root.
Roll out the dough so it is large enough to cover each celeriac entirely. Wrap so that it is completely and evenly covered and place on a lined baking sheet.
Bake for 60 minutes or until a knife goes easily through. Larger celeriac will take longer to cook. If in doubt put it back in.
For the croquettes:
While the celeriac is baking, bring the milk to a boil along with the sage, peppercorns, onion and bay leaf. Turn off and leave to infuse for at least 30 minutes. Strain into a jug.
Melt the butter and then add the flour. Stir and cook for 1 minute.
Gradually add the milk stirring to combine before adding more. Once all the milk has been added, gently bring to boil to thicken for about 5 minutes.
Remove from the heat and add the cheese. Leave to one side to cool.
Smash the salt pastry, remove the celeriac.
Remove the skin on the celeriac’s and use a potato ricer to mash.
Add a spoon of the bechamel at a time. You may not need it all (it depends how big your celeriac were) Be mindful that the mix needs to hold in balls once cooled. Think about the consistency of mashed potato.
Once desired consistency is achieved taste for seasoning, add salt and pepper as necessary. If you like you could add some extra sage and even a squeeze of lemon juice.
Place in the fridge to chill.
Put the flour on a tray or plate. Roll the mixture into 1 inch balls and place on the flour. Put back into the fridge for 30 minutes.
Heat a deep fat fryer or a pan of oil to 180’C
Whisk the eggs and put the panko on a tray or plate.
Roll the balls in the flour so completely covered, follow with the same in the egg and finally the panko. You can do this a second time if you wish for a thicker more secure coating.
Fry for 4 minutes or until browned.
Serve with a fruit chutney and or some pickled shallots.
