- 1 celeriac approx. 500g
- 100g unsalted butter
- 100ml full fat milk
- 100ml double cream
- 8 cleaned pigs cheeks braised and stock retained
- 100ml brown chicken stock
- 20ml madeira
- 10g fresh horseradish grated
- 50ml double cream
- parsley shoots
- crispy shallots
Celeriac “risotto” with braised pigs cheek , horseradish cream by Simon Hulstone
Celeriac “risotto” with braised pigs cheek , horseradish cream by Simon Hulstone
Celeriac "risotto" with braised pigs cheek , horseradish cream by Simon Hulstone, in association with Robot Coupe
Ingredients
Method
Peel the celeriac and put through the fine brunoise attachment on the Robot Coupe.
Set aside 300g, the remaining 200g blanch and refresh, set aside.
Add the 300g of remaining celeriac to the double cream, milk and unsalted butter, place in a pan and cook until tender, puree and pass, adjust seasoning to taste.
Reheat the braised cheeks in a little stock and cook until stock is reducing and glazes the cheeks.
Bring the brown chicken stock, madeira and cream to a boil, add the horseradish and season to taste.
Warm the blanched celeriac in a little butter and add the celeriac puree to bind, add enough of each to resembale a risotto, season.
In a bowl place the risotto in the centre and place the glazed cheeks on top, whizz up the cream sauce and spoon the foam and a little of the cream over, garnish with the crispy shallots and parsley shoots and serve.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
