CELERIAC AND BLACKCURRANT WOOD OIL
Micha Schäfer, head chef at Nobelhart und Schmutzig, Berlin
“This dish shows what March and April look like in Brandenburg in products. Celeriac is a very valuable vegetable for gardeners and has been saved since the harvest in November. The cream is just starting to become available again and the blackcurrent bushes are trimmed in spring meaning it’s one of the first products we get after a long winter.
The dish carries the scent of blackcurrant and takes your memories back to times when you picked the berries directly from the bush. It’s a dish that makes so much sense at this time, in this place. It tells the story of early spring.“
INGREDIENTS
1 celeriac (from Domäne Dahlem)
50g double cream (from Erdhof Seewalde)
1l rapeseed oil (from Fläminger Genussland)
A handful of freshly chopped blackcurrant wood
Salt (from Saline Luisenhall)
RECIPE
To make the blackcurrant wood oil, cover the blackcurrant wood with rapeseed oil and leave to cook overnight at 70°C. Next, scrub the celeriac until clean and rub well with rapeseed oil and salt. Cook in the oven whole at 180°C for 1 hour and then finish at 210°C for a further 15 minutes. Once the celeriac is cooked, remove it from the oven and cut into eight pieces before covering them all with the blackcurrant wood oil and some salt. To serve, scoop the double cream onto a plate, add a piece of celeriac, and serve quickly.