|For the Braised Celeriac|
|4 cups||celeriac (peeled)|
|4 cups||mushroom fond|
|4 tbsp||Kejap Manis|
|For the Salty Walnut Cream|
|1 1/2 cups||California walnuts|
|2 tbsp||maple syrup|
|For the Marinated Chickpeas|
|1 cup||chickpeas (cooked)|
|2 tbsp||Chardonnay vinegar|
|2 cups||green celery (chopped)|
|1 cup||Shimeji mushrooms|
|For the Celery|
|1 ⅓ cups||celery|
|For the Chickpea Fond|
|3/4 cup||chickpea fond|
|3 tbsp||mushroom fond|
In this vegetarian dish, braised celery and chickpeas harmonize with salty walnut cream.
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2021.
Cut celeriac into thick slices with approx. 1 cm edge length. Heat fond and Kejap Manis in a pot. Marinate celeriac slices in it and ensure that they are fully covered. Cook slices until soft.
Salty Walnut Cream
Chop walnut kernels and toss in butter until lightly colored. Mix walnuts in a blender until fine so that an almost homogeneous mixture develops. Stir in walnut milk and season with maple sirup and salt. Blend to a creamy mixture at 85 °C.
Put chickpeas with a little liquid into a bowl. Add celery. Clean mushrooms, wash and add uncut to the chickpeas. Season and sour with salt and vinegar.
Briefly blanch celery in boiling salt water, then refresh. Remove remaining strings from stalks and cut into 2 cm long pieces.
Mix both liquids and heat in a pot.
Place braised celeriac slice in the center of a soup plate. Arrange celery closely together on celeriac slice. Fill walnut cream into an icing bag and sprinkle small dots around the celery. Arrange chickpeas, Shimeji mushrooms and chopped walnuts around and on top of the walnut cream and celery. Serve chickpea fond around celery and add small dots of the pure mushroom fond to it.