'Mother' - salt-baked celeriac, truffle and date

Name: 'Mother' - salt-baked celeriac, truffle and date
Total time: 2 h
Ingredients: 1 celeriac; salt; 280g of cream cheese; 1 tsp truffle oil; 1 pinch of sugar; 8 dates, stones removed; 20g of butter; 1 Granny Smith apple; truffle; cep powder; 1 lime, juiced; chervil

by Adam Handling

Item 1 of 1

Starter
easy
8
2 hours

★ ★ ★ ★ ★

5.00

Adam Handling's signature dish of celeriac, truffle, apple and date got its name after his mother announced she had decided to become a vegetarian. The earthy, sweet, savoury and sour flavours come together perfectly to create a starter that is far more than the sum of its parts.

First published in 2019

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Ingredients

Metric

Imperial

Salt baked celeriac

1 celeriac
salt

truffled cream cheese

280g of cream cheese
1 tsp truffle oil
1 pinch of sugar

Roasted dates

8 dates, stones removed
20g of butter

Garnish

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Equipment

Mandoline

Method

Preheat an oven to 180°C/gas mark 4

Thoroughly clean and scrub the celeriac, ensuring there are no muddy bits left in the crevices of the skin. Sprinkle generously with salt, place on a baking tray and roast for 2 hours

salt
1 celeriac

When ready, remove from the oven and allow to cool. Peel off the skin and finely slice the celeriac using a mandoline

Whip the cream cheese with the truffle oil and season to taste. Add a small pinch of sugar and set aside somewhere warm

1 pinch of sugar
280g of cream cheese
1 tsp truffle oil

Place the butter in a small saucepan set over a medium heat and allow to melt. Add the dates and gently warm through over a low heat. Drain the dates (reserving the butter) and chop into smaller chunks

20g of butter
8 dates, stones removed

Core the apple and cut into a fine julienne. Store in a little acidulated water to prevent discolouration, if not serving immediately

1 Granny Smith apple

Season the sliced celeriac with salt and some of the butter from the dates and keep warm

To serve, add a spoonful of the cream cheese to the centre of each plate. Place slices of the celeriac over the cheese to hide it – if you fold the slices in on themselves while layering, it gives the dish height

Place pieces of date on top of and around the celeriac, then top with the julienned apple. Sprinkle over some fresh lime juice, dust with cep powder and generously grate truffle all over the dish. Serve immediately with a sprig of chervil on top

First published in 2019

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Adam Handling

With countless awards to his name and an ever-growing empire of restaurants, Adam Handling has achieved a huge amount in his illustrious career.

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