This dish proves that meat-eaters don’t have to worry about missing out if there is no meat on the menu for a while. Celeriac has a lot of flavour of its own, and this preparation in salt crust makes it even more powerful. The celeriac is then sliced and roasted with a blowtorch, which gives it a delicious BBQ flavour. As an accompaniment, a sauce brimming with flavour due to the soy and Dashi, 2 Japanese umami bombs. As a contrast, the sweet potato fries do very well in this combination.

Peel the celeriac and boil for 30 minutes in water with 1% salt. Leave to cool in the water for several hours to overnight.

For the salt crust

• Mix with a planetary mixer. Add water if necessary to make the dough 
  more pliable. Let rest for 30 minutes.
• Roll out to 1CM thickness.
• Pat the celeriac dry, wrap in the dough and bake for 1 hour at 200°C. 

For the sauce

• Reduce the shallot, Dashi vinegar, 
  sake, white wine to 1/3. 
• Add the soy sauce, cooking cream and Dashi concentrate and 
  reduce to a slightly bound sauce
• If necessary, add extra seasoning with soy sauce and Dashi 
  concentrate.

For the miso mayonnaise, mix the ingredients together.

To serve

• Remove the celeriac from the salt crust and cut 
  into slices 2 cm thick. 
• Toast the top with a gas burner.
• Deep-fry the Sweet Potato Fries at 175°C for 
  2:30mins.
• Place the celeriac steaks on plates and top with the sauce. Garnish with a bouquet or some loose sprigs of watercress.
• Serve with the Sweet Potato Fries, miso mayonnaise and additional Dashi soy sauce