Twice cooked Celeriac with Manchego Cream and Fresh Truffle

James McLennan, Bomba


One medium sized celeriac

5 sprigs of thyme
2 bulbs of garlic, crushed
Extra Virgin Olive Oil
2ltr whole milk
300g grated manchego
Sea salt
Fresh black truffle



Clean the celeriac well, removing all small roots, and any soil lodged amongst them 

Trim the celery stems all the way back to the bulb    

Place on a double layer of tinfoil (large enough to wrap the celeriac) and dress well with extra virgin olive oil and plenty of sea salt. Add the aromats and wrap the foil around the celeriac, making sure that it is airtight    

Bake at 220*C for 45-60mins, or until yielding to touch. 

Allow to cool, cut into wedges, fry as required to serve

Manchego Cream

Blitz Manchego into hot milk (approx 70*C)  Measure, and for every 100ml, add 1g agar and 0.1g xantham. 

Put in a clean pot and whisk until it comes to a boil. Cook out for 15 seconds and pour into ice bath. 

When completely cold and set, blitz in thermomix (or similar) until smooth. 

Spoon over the celeriac, shave fresh truffle on top (the more the better!)

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