CELERIAC BÖREK

OLIVE OIL BRAISED CELERIAC

• 117 gr onion
• 4 gr garlic
• 150 gr granny smith apple
• 117 mL olive oil
• 84 mL vegetable stock
• 27 gr lemon juice
• 4 gr salt
• 6 gr sugar
• 400 gr sliced celeriac

Method –
• Slice the celeriac 1.5 mm thickness and cut them with the ring.
• Sauté the onions, garlic and granny smith apples.
• Add the vegetable stock and lemon juice.
• Place the sliced celeriac and cook until tender but not falling apart.
• Separate the celeriac rings for the börek.

CELERIAC FOAM

• 250 mL celeriac and celery stalks
• 125 mL juice of granny smith apples
• 50 mL olive oil
• 1 gr Soy Lecithin

Method –
• Juice the celeriac, celery stalks and granny smith apples.
• Reduce the juices together until they blend homogenously.
• Then add the olive oil and blend it.
• Add the soy lecithin before the service for to create foam.

BLACK CARROT REDUCTION

• 115 mL celeriac juice
• 56 mL black carrot juicet

Method –

• Reduce the juices together until it reach the consistency of cream.
• Pass it through a fishnet and cool it down.

CELERIAC MAYONNAISE

• 1 egg yolk
• 4 gr Dijon mustard
• 2 gr salt
• 3 mL lemon juice
• 100 mL celery oil

Method –

• Whisk egg yolk, mustard and salt. Slowly add celery oil and when you reach the consistency you want add the lemon juice.

CELERY OIL

• 200 gr celery leafs
• 0,5 L Riviera Olive Oil

Method –

• Blanch the celery leaf, squeeze the extra water and dry under pass lights.
• Add olive oil and leafs inside Robotcop and blend well. Take it to 80 degree Celsius and cool it down.

CELERY STALK POWDER

• 200 gr celery stalk

Method –

• Blanch the stalks then dry them in dehydrator and make powder.

PHYLLO DOUGH WITH HERBS

• Phyllo dough
• Herbs and flowers
• Clarified butter

Method –

• Cut rings from phyllo dough, brush them with clarified butter add herbs and flowers and close another ring of phyllo on top.
• Place them on a tray with baking paper. Close another baking paper and tray on top.
• Bake in the oven for 4 + 2 minutes at 200 degree Celsius.

NORMAL PHYLLO DOUGH

• Phyllo dough
• Clarified butter

Method –

• Cut rings from phyllo dough, brush them with clarified butter and close another ring of phyllo on top.
• Place them on a tray with baking paper. Close another baking paper and tray on top.
• Bake in the oven for 4 + 2 minutes at 200 degree Celsius.

PLATE

• 6 Normal pyhllo dough
• 1 Phyllo dough with herbs on top
• 7 layers of braised celeriac
• Black carrot reduction
• Celeriac Foam
• Celery Mayonnaise
• Celery Oil
• Celery Powder