Move beyond the traditional nut roast or mushroom Wellington with this luxurious pithivier. Salt-baked celeriac, filled with a creamy mixture of leeks, mushrooms, and black truffle oil, is encased in crisp, golden puff pastry. Anyone who thinks vegetarian dishes are boring should give this a try.
Number of servings: 2
Cooking time: 2 hours
Preparation time: Overnight / 2 hours
Ingredients
For the Celeriac:
Celeriac (whole): 1
Dijon mustard: 3 tbsp
Coarse sea salt flakes: 30–40g
For the Filling:
Leek: 1, finely chopped
Chestnut mushrooms: 200g, finely chopped
Fresh thyme (sprigs): 2
Crème fraîche: 50g
Black truffle oil: 2 tsp
Salt and pepper: to taste
For the Pastry:
Puff pastry sheets: 2
Egg: 1 (for egg wash)
Method
Preheat oven to 200°C fan / 220°C / gas mark 7
The day before serving, brush Dijon mustard over the celeriac. Generously sprinkle coarse sea salt flakes to cover the entire surface. Ensure the celeriac is well coated with both the mustard and sea salt.
Place in the preheated oven and bake for 1 hour, or until the centre is tender.
Meanwhile, prepare the filling. In a frying pan, melt the butter and add the roughly chopped leek. Sauté for 5 minutes until tender.
Add the mushrooms and cook over medium-high heat until all the moisture has evaporated.
Stir in the fresh thyme and season with salt and pepper. Allow the filling to cool.
Once cooled, mix in the crème fraîche and black truffle oil until well combined.
Allow the celeriac to cool. Use a paring knife to remove all the skin and trim the bottom for a neater shape.
Scoop out approximately one-third from the centre of the celeriac using a spoon.
Line a bowl with cling film and place the celeriac on it. Fill the centre with the cooled filling, wrap it tightly with the cling film, and refrigerate overnight to set its shape.
Preheat oven to 180°C fan / 200°C / gas mark 6
Roll out a sheet of puff pastry for the base of the pithivier. Brush with egg wash and place the celeriac, flat side down, on top.
Roll out a second sheet of puff pastry and cover the celeriac, shaping it with your fingers to ensure a tight seal. Use a bowl as a guide to cut out the pithivier, trimming away the excess pastry.
Use a cookie cutter of your choice to cut a decorative piece from the remaining puff pastry and place it on top of the pithivier.
Score lines on the pithivier with a sharp paring knife. Seal the edges with a fork.
Brush the entire pithivier with egg wash and bake in the preheated oven for 45 minutes or until golden.
Enjoy!
