Baked Celeriac with dry celeriac, Tahoon Cress, and dry mushroom foam

Baked Celeriac: 

• 1pcs Celeriac
• sea salt 
• Tahoon Cress  

Tahoon oil:

•  50g Tahoon Cress
•  90g grape seed oil

Dry mushroom foam:

• 100ml dry mushroom boulion
• 1,3g lecithin
• 1tbs rice vinegar
• 10g camelina oil

Dry celeriac: 

• ½ pcs  celeriac
• 100ml soya sauce dark
• 50ml rice vinegar
• 80ml water

Baked Celeriac: 

• Wash and peel celer.
• Put to the aluminum foil.
• Add sea salt to taste and Tahoon Cress (few cress to each celery). 

 Tahoon oil:

• Put to the termomix and blend 4 minutes in 50°C on full power.

Dry mushroom foam:

• Mix all ingredients using hand blender.
• set aside for 5 minutes. 

Dry celeriac: 

• Boil vinegar, water and soya sauce.
• Cut celeriac in irregular shape, and boil for 10 minutes.
• Caramelize.
• Put in to the dehydrator at 60°C for 12 hours.  ​

Recept: Ernest Jagodziński