Celeriac and Black Truffles (Melanosporum)

Directions

1. Preparing the Celeriac: Wash the celeriac thoroughly using a vegetable brush and peel it with a knife. Reserve the peel scraps for the celeriac jus. Set aside the core to make the celeriac rolls.
2. Making the Celeriac Jus: Spread the peelings (pluches) on a baking tray, drizzle with oil, and roast in the oven at 180°C (350°F) for at least 30 minutes, until browned. In a saucepan, sauté the peelings in butter. Add the vegetable broth and simmer on low heat, covered, for about 1 hour. Strain the jus through a fine-mesh sieve and reduce it further on low heat until it reaches a sauce consistency. Add the truffle pieces and let them infuse for at least 30 minutes. Adjust the seasoning and keep warm for plating.
3. Preparing the Celeriac Rolls: Cut the core of the celeriac into 4 equal parts. Use a mandoline to slice thin strips of celeriac. Lay the strips on a work surface, overlapping slightly in a lattice pattern. Brush with melted butter and season with salt and pepper. Grate truffles over the strips, roll them carefully into tight cylinders, and secure with kitchen twine. Wrap the rolls in plastic wrap and steam for 10 to 15 minutes. Let them cool at room temperature. Unwrap the rolls and sear them in butter until golden brown. Keep warm.
4. Making the Black Truffle Paste: In a saucepan, gently cook the truffle pieces with the truffle juice over low heat for 15 minutes, covered. Blend the mixture with butter until smooth. Season with salt, if needed, and set aside.
5. Making the Celeriac Purée: Cut the celeriac into cubes and finely slice the onion. In a saucepan, sweat the onion in butter with a pinch of salt. Add the celeriac and pour in the vegetable broth. Cook for about 20 minutes until tender. Add the heavy cream and cook for an additional 10 to 15 minutes. Drain the vegetables, reserving the cooking liquid for the mousse. Blend the vegetables into a smooth purée. Season to taste and keep warm.
6. Making the Celeriac Chips: Heat the oil in a saucepan or deep fryer to 160°C (320°F). Cut the celeriac peel into small rounds using a cookie cutter. Fry the chips in the hot oil, stirring occasionally, until lightly golden. Drain on paper towels and season with salt.
7. Making the Celeriac Mousse: In a saucepan, heat the reserved celeriac purée cooking liquid and milk. Bring to a boil. Season with salt and pepper. Use an immersion blender to foam the mixture just before serving.
8. Plating: On each plate, spread a little celeriac purée. Place a seared celeriac roll on top, along with a quenelle of black truffle paste and a few celeriac chips. Spoon the celery jus around the plate. Top with a spoonful of foamed celeriac mousse, and serve immediately.