Roasted Celery Roast with Sauce Ravigote

3h 30m
- Preparation 20 min
- Resting 40 min
- Cooking 2h 30m

Recipe for Cast Iron like WMF Flavour, 22 cm

Ingredients

4 People

For the roasted celery roast:
2 Celery roots, each weighting 600g
1 bunch Soup vegetables
2 Onions
1 Garlic
Olive oil
200 ml White wine
2 Bay leaves
Salt and pepper
For the Sauce Ravigote:
2 Shallots
60 ml White wine vinegar
5 sprigs Tarragon
5 sprigs Parsley
15 g Dijon mustard
90 ml Olive oil
25 g Capers
Salt and pepper
For garnish:
25 g Capers
Oil
1 Red onion
100 ml White wine vinegar
30 g Sugar

Preparation

Step 1

In a pot, brown the two celery roots whole with a little oil all around, then remove from the pot. Preheat the oven to 200°C.

For the roasted celery roast:

Celery roots, each weighting 600g

Step 2

Clean the vegetables and cut them into large pieces about 3 cm in size. Finely dice the onions and finely chop the garlic. Sauté the vegetables in the pot with some olive oil, then add the onions and garlic and sweat. Deglaze with white wine, add bay leaves, and season with salt and pepper.

bunch Soup vegetables

Onions

Garlic

Olive oil

ml White wine

Bay leaves

Salt and pepper

Step 3

Place the celery back into the pot on top of the vegetables, cover, and roast in the oven at 200°C (top/bottom heat) for 1 hour. Then remove the lid, turn the celery, and roast for another hour. TIPP: If you like, you can cut the celeriac into portions and fry it again in the fry pan. The caramelised crust of the celeriac comes very close to that of a steak. In any case, the flavours are intensified by frying. Occasionally baste the celery with the liquid from roasting. Add some water if necessary.

Step 4

Meanwhile, prepare the Sauce Ravigote: Finely dice the shallots and let them soak in white wine vinegar in a bowl for about 10 minutes. Pluck the tarragon and parsley leaves from the stems, setting aside some parsley for garnish. Finely chop the herbs and capers. Add Dijon mustard to the vinegar-soaked shallots and mix well. Slowly add olive oil while stirring constantly to obtain an emulsified sauce. Stir in the chopped capers and herbs. Season with salt and pepper and let the sauce sit in the refrigerator for at least 30 minutes.

For the Sauce Ravigote:

Shallots

ml White wine vinegar

sprigs Tarragon

sprigs Parsley

g Dijon mustard

ml Olive oil

g Capers

Salt and pepper

Step 5

Drain the remaining capers well and fry them in some neutral oil in a pan. Then drain them on kitchen paper.

For garnish:

g Capers

Oil

Step 6

Peel the onion, slice it into fine rings. Bring vinegar, sugar, and some water to a boil and pour over the onions in a bowl.

Red onion

ml White wine vinegar

g Sugar

Step 7

Once the celery is done roasting, remove it from the roasting pan and slice it. Arrange it on a plate and drizzle with some of the roasting juices. Garnish with Sauce Ravigote, remaining parsley, fried capers, and pickled onions.