Celery Root & Quince Duo with chocolate french toast
You’ll need- Immersion stick blender, sieve, sharp knife
Yield 5L
Soup “A”- Parsley Root Puree
2 softball sized celery roots-peeled and diced
1 large onion diced
1 sprig tyme
1 bayleaf
250 ml whipping cream
salt to taste
Soup “B”- Quince Puree
5-Quince- peeled, cored and diced (can substitute pears)
300 ml sugar
1 tsp cinnamon
2 cloves
Garnish
1- baguette, “pain chocolate” Okanagan Grocery”
3- eggs
1- sprig rosemary
.5 lb butter
sultana raisins, soaked
celery leaves
local apples-fine dice
1 orange
Method Soup A
Combine all ingredients in saucepan, “just” cover with water
bring to the boil, reduce and simmer celery root is soft. Puree in pot with blender, pass thru sieve, return to clean pot, adjust salt, hold.
Method Soup B
Combine all ingredients in pot, add water until just covered, bring to boil, reduce, simmer until soft. Remove herbs and puree with blender and pass thru sieve, return to clean pot adjust sugar, hold. Note: both soups should be the same consistency, as thin apple sauce.
For the Important Garnish
Brown butter in a quality saucepan until just brown, but not burned, it will foam once disipate then foam a second just before finished. allow to settle.
Make french toast from the baguettes using egg, and rosemary.
In a salad bow combine fine diced apple, celery leaf, soaked raisins and orange juice, season with a good pinch pinch of salt.
To plate:
Start with a half ladle of quince in the middle of the bowl, and ladle the celery root puree around the edge, work fast. Top the quince pureee with the french toast, followed by a tuft of the raisin apple mix, then spoon a strip of brown butter down the center. the chocolate will melt into the quince puree and the apple will play with the celery, the butter will tie it all together.
Enjoy