for 4 person

Celeriac

1	celeriac (approx. 900 g)
2 tbsp	olive oil
4 sprig	thyme, finely chopped
1 tsp	salt

Bramata

1 ½ litre	water
1 tsp	salt
250 g	coarsely ground polenta (Bramata)
½ bunch	thyme, leaves torn off
50 g	salted butter

Porcini mushroom sauce

30 g	dried porcini mushrooms
1 dl	water, hot
1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
¼ bunch	thyme, leaves torn off
2 dl	single cream for sauces
¼ tsp	salt
a little	pepper
a little	sea salt
a little	thyme leaf

How it's done

Celeriac

Wash the celeriac thoroughly, rub dry, pierce multiple times with a sharp knife. Rub the oil into the celeriac, sprinkle all over with thyme and salt, wrap tightly in foil.

To roast

Approx. 2 hrs. in the centre of an oven preheated to 180°C. Remove the foil and cook for a further 20 mins.

Bramata

Bring the water to the boil, season with salt. Stir in the sweetcorn, reduce the heat, cook for approx. 40 mins. over a very low heat, stirring occasionally to form a thick paste. Stir in the thyme and butter.

Porcini mushroom sauce

Soak the porcini mushrooms in hot water, cover and leave to absorb for approx. 15 mins. Heat the oil in a pan. Sauté the shallot and garlic for approx. 5 mins. Add the thyme and cook briefly. Drain the porcini mushrooms, retain the water and pour through a fine sieve, add both to the pan. Pour in the cream, simmer for approx. 10 mins., season. Cut the celeriac into slices, sprinkle with fleur de sel and thyme, serve with the bramata and sauce.

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