Roasted celeriac with gammel knas sauce

Discover the exquisite flavours of roasted celeriac with Gammel Knas sauce, a special guest recipe by Morten Rastad, perfected in an Invoq oven. Elevate your culinary experience with this delightful dish.

Ingredients for Celeriac Confit
1 celeriac
30 g neutral cooking oil
Approx. 5 g salt
Preparation
1. The celeriac are washed, and the skins and dirt are trimmed off.
2. Place celeriac, salt and oil in a vacuum bag and seal it on 100% vacuum.
Cook according to following method:
Preheat – 100⁰C – 1 minute
Insert tray
CombiSpeed – 100⁰C – 40-80 minutes depending on the size of the celeriac.

Store in the fridge until use.

Ingredients for Roasted Celeriac
1 celeriac confit
30 g butter
Herbs for roasting – rosemary, thyme, sage, garlic etc.
Preparation
Transfer the celeriac with some of the oil from the bag into a gastro tray
Cook according to following method:
Preheat – 180⁰C – 1 minute
Insert tray
Convection – 180⁰C – 20 minutes
Remove tray from oven
Flip over the celeriac, add butter and herbs
Insert tray again
Convection – 180⁰C – 20 minutes

Ingredients for Söl Dashi
1000 g filtered water
30 g Söl seaweed / kombu
Preparation
Combine the seaweed and water in a vacuum bag and seal at 100% vacuum.
Cook according to following method:
Preheat – 60⁰C – 1/2 minute
Insert tray
CombiSpeed – 60⁰C – 100% humidity – 100% fan speed – 60 minutes

Let it cool at room temperature for 1 hour and strain. Reserve the liquid in an airtight container in the fridge.

Ingredients for roasted barley tea – Mugi-cha
1000 g barley
1000 g water
(10 g salt)
Preparation
Place the barley in gastro trays in a single layer.
Cook according to following method:
Preheat – 180⁰C – 1 minute
Insert tray
Convection – 180⁰C – 70% fan speed – 15 minutes

While still hot, combine all the ingredients and infuse for 5 minutes. Strain and reserve the liquid. The liquid makes a beautiful tea, but can also be used as a stock for sauces.

Ingredients for
Gammel Knas sauce
800 g cream 38%
185 g shoyu
185 g Gammelknas fat cheese (alternatively aged cheddar)
400 g brown butter
12 g salt
380 g milk
400 g Söl Dashi
300 g roasted barley tea
Gammel Knas cheese is broken into smaller pieces and transferred to a perforated gastro tray –
placed on top of another non-perforated gastro tray.
Cook according to following method:
Preheat – 70⁰C – 1/2 minute
Insert tray
Convection – 70⁰C – 70% fan speed – 3-4 hours
Reserve both the fat and the solids. The fat is used for the sauce and the solids can be saved and used for “textures” on top of vegetables (stored in the fridge).
Combine all the ingredients for the sauce in a pot and bring it slowly to a boil. Blend it with a stick blender to fully incorporate into a homogeneous sauce. Maybe adjust the sauce with a little acidity.

Serve
Plate up the roasted celeriac and garnish it with herbs (lemon thyme, oregano, red sorrel etc.) and pickled gooseberries adding the Gammel Knas sauce on the side.