Miso glazed celeriac

with pickled celery, celery butter sauce, grapefruit fillets and fried palm cabbage

Miso glazed celeriac

30 minutes


  • 1 celeriac
  • 2 stalks of celeriac
  • 1 onion, preferably shallot
  • 3 cloves of garlic
  • 1 bay leaf
  • 5 peppercorns
  • 2 slices ginger
  • 1.25 litres of water
  • ½ dl white wine vinegar
  • ½ dl sugar
  • 120 g butter + 1 tsp
  • 1 tbsp light miso
  • Juice from ½ lemon
  • 1 (bunch) palm cabbage
  • Salt and pepper


  • Peel the celeriac and rinse the worst of the dirt off the peels under cold running water.
  • Then place the peels in plenty of cold water until the dirt has been removed and the peels are clean.
  • Change the water a few times if necessary.
  • Drain the water and add the peels, celery, 1 roughly chopped onion, 2 cloves of garlic, bay leaf, peppercorns, ginger, ¼ tsp salt and 1 litre of water to a sauté pan and cook until about 1 dl of
  • liquid remains.
  • (approx. 20-30 min).
  • Make a jam from ½ dl water, ½ dl sugar, ½ dl white wine vinegar and a little salt.
  • Divide the peeled celeriac into 4 wedges.
  • Cut thin strips (cruditees) from the "pointed" side of the mandoline until all four boats have a nice and even surface.
  • Add the celery strips to the pan with the pickling liquid, stir a few times and switch off the heat.
  • The celery cannot be left to soak for too long.
  • Fry the celeriac on the cutting surface in a preheated pan in neutral oil.
  • Remove the celery from the pan and add 2 dl water, 50 g butter and 1 tbsp light miso.
  • Whisk together until smooth and return the celery to the pan with the miso butter.
  • Bake the celery in a preheated oven at 200°C for 20-30 minutes (until the core temperature reaches 80°C), turning every 5 minutes.
  • Strain the celery stock and add the juice from ½ lemon
  • Then whisk in 100 g of cold, cubed butter a little at a time.
  • Flavour with salt and lemon juice if necessary.
  • The sauce can be kept warm on the lowest heat, but keep an eye on it.
  • Cut the peel off the grapefruit and cut the fillets free
  • Fry the palm cabbage on a very hot pan in a little neutral oil
  • When the cabbage starts to collapse, add 1 clove of crushed or finely chopped garlic, 1 tsp butter, salt and pepper, toss together a few times and remove the cabbage from the pan.
  • Place 2 pieces of celeriac on each plate along with 2-3 grapefruit fillets and some loosely distributed pickled celeriac. Top with the palm cabbage and finally the sauce.

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