Celeriac extraction & dehydrated celeriac crisps

Start by scrubbing and peeling the celeriac ensuring to retain its shape. Shave a couple of strips off and dehydrate for the crisp. Retain all clean trim and offcuts. Add the celeriac trim to a vacuum bag and cover with water.
Seal and cook in a waterbath at 85C for 12 hours, strain and reduce by about half.

Motti Cress emulsion

Blend together 5 punnets of Motti Cress with 250ml of grapeseed oil, allow to warm slightly whilst blending then strain through a coffee filter.
Use about 225ml of the oil to make a Motti emulsion reserving a small amount of oil for plating

Baked celeriac

Brush the celeriac with Motti Oil, season, wrap in foil and bake in the oven at 200C for around 1 hour until tender. Use a round ladle to scoop out a nice portion and set in the fridge.

Celeriac puree & croquette

Dice up the remaining celeriac, saute for a couple of minutes and then bring to the boil in the cream and milk and puree adding small knobs of cold unsalted butter as it blends.
Set a couple of portions aside, and stir through ½ a punnet of chopped Motti Cress. Pipe on to baking sheet, freeze and then panae whilst frozen, double crumb each portion and retain in the freezer ready to be fried.

Pickled apple matchsticks

Combine all pickling liquor ingredients together except the Motti Cress, bring to the boil and allow to infuse, once cooled add half a cut punnet of Motti Cress & pour over the cubes & matchsticks of Granny Smith apple.

Apple gel

Blend together the apple juice & agar agar, allow to settle and skim off any foam. Pass through a fine chinois and bring to the boil, pour on to a cooled tray and chill. Blend again to form a fluid gel.

Plating

When ready to serve, brown the celeriac in butter continuously basting it, heat the celeriac extraction, fry the croquette along with the celeriac crisp. Warm the puree and build the plate finishing with grated horseradish.