celeriac and lovage

Celeriac, mustard and lovage

Name: Celeriac, mustard and lovage
Total time: 45 min
Yield: Serves 6
Cuisine: Scandinavian
Ingredients: 3 tbsp clarified butter (see additional information); 2 slices sourdough crusts removed and cubed; 400g celeriac peeled; 1/2 a punnet salad cress; 20g chives thinly sliced; 6 quail's egg yolks; 250g lovage or parsley; 375g rapeseed oil; 50g white wine vinegar; 100g caster sugar; 2 Granny Smith apples peeled and diced; 1 egg yolk; 40g Dijon mustard; 1 tbsp white wine vinegar; 140ml lovage oil

Published: March 20, 2017 at 10:50 AM

Save recipe

Serves 6

Easy

Total time: 45 mins

plus chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This smörgåsbord dish is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. Showing off Nordic flavours at their simplest and best, this dish is really easy to prepare and perfect for your next dinner party. If you can’t find lovage use parsley instead.

Low calorie

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

3 tbsp clarified butter

(see additional information)
2 slices sourdough

crusts removed and cubed
400g celeriac

peeled
1/2 a punnet salad cress
20g chives

thinly sliced
6 quail's egg yolks

LOVAGE OIL

250g lovage or parsley
375g rapeseed oil

PICKLED APPLE

50g white wine vinegar
100g caster sugar
2 Granny Smith apples

peeled and diced

LOVAGE MAYO

1 egg yolk
40g Dijon mustard
1 tbsp white wine vinegar
140ml lovage oil

Nutrition: per serving

kcal262

low
fat16.1g
saturates5.8g
carbs25.2g
sugars17g
fibre2.1g
protein3.3g
salt0.5g

Method

step 1

To make the lovage oil, blanch the lovage in boiling water for 30 seconds or until tender, put into iced water immediately and squeeze out as much water as possible. Put in a food processor with the oil and a pinch of salt and blitz for 4 minutes on full power, then strain through a double layer of muslin.
step 2

For the pickled apple, put the vinegar, sugar and 150ml water in a pan, bring to the boil, then chill. Once cold add the apple for 10 minutes before draining.
step 3

For the mayo whizz the egg yolk, mustard, some salt and vinegar in a food processor, then gradually add the lovage oil to make a mayonnaise. Cover and put in the fridge.
step 4

To assemble, heat the clarified butter and fry the bread in it until golden. Drain on kitchen paper. Grate the celeriac and squeeze any excess liquid from it, then mix with 100g of the mayo and the apple. Divide between 6 bowls, garnish with a quail’s egg yolk and croutons, cress and chives.

To make clarified butter, gently melt butter in a small pan. Leave to sit for 3-4 minutes, then carefully pour off the clear yellow clarified butter, leaving the milk solids behind.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue