Celeriac Medallions, Cauliflower Truffle Puree, Ginger Tamarind Chutney

Ingredients

• 80 g cauliflower

• 100 ml milk

• 3 g porcini

• 20 g celeriac

• 5 ml olive oil

• 3 g thyme

• 3 ml truffle oil

• 3 g parsley

• 5 g salt

• 2 g ginger

• 5 g castor sugar

• 5 g sugar

• 5 ml tamarind chutney

Method

Pre-heat the oven to 200° C.

Peel the celeriac and slice into 1.5 cm slices and cut out small rounds with a cookie cutter, approximately 2 cm diameter.

Marinate with salt and thyme.

Place the celeriac disc in the oven and roast until tender. Cut the cauliflower into small pieces ad boil with milk along with celeriac trimming till well cooked.

Add rosemary sprigs and porcini. Adjust the seasoning. Add few drops of truffle oil. Blend in food processor to a smooth paste.

Cut julienne of ginger, blanch and pat dry. Dust with castor sugar and bake in the oven at low temperature till crispy.

Pipe the cauliflower mix on the celeriac discs. Garnish with tamarind chutney and some fried ginger.