A refined yet approachable recipe from Daniel Morgan, chef of the renowned restaurant Salt in Paris. Designed to highlight the delicate flavor of celeriac, it combines culinary simplicity with gourmet creativity, producing a dish that’s both rustic and elegant.

Ingredients (Serves 4)

• 1 large celeriac (about the size of a large grapefruit)
• 3 bay leaves
• 4 sprigs of thyme
• 250 g raw cream (55% fat)
• 500 ml hay
• Fine sea salt

Preparation Time

Total time: ~3 hours 15 minutes

Step-by-Step Instructions

1. Prepare the Celeriac

Gently brush the celeriac to remove any dirt but do not peel it.

2. Assemble the Papillote

• Layer four large sheets of aluminum foil (about 60×60 cm) to form a sturdy square.
• Place half the hay in the center, followed by the herbs (thyme and bay leaves), then rest the celeriac on top.
• Cover with the remaining hay, lightly moisten it, and wrap tightly, ensuring there are no air pockets.

3. Roast

• Bake the papillote at 180 °C for 2 hours.
• Reserve the used hay for the sauce.

Hay-Infused Cream Sauce

1. Toast the Hay

Spread the reserved hay on a tray and toast in the oven at 160 °C for 30 minutes to intensify its aroma.

2. Infuse the Cream

• Warm the cream gently to 85 °C.
• Add the toasted hay, remove from heat, and let infuse for 20 minutes.

3. Filter & Finish

• Reheat gently to 85 °C, then strain through a fine sieve.
• Cool the cream in an ice bath and season with fine sea salt.

Plating & Serving

• Carefully unwrap the roasted celeriac and discard the hay.
• Slice on a wooden board for a rustic presentation.
• Serve the hay-infused cream in a small bowl on the side, allowing guests to control the flavor balance.

In Summary

This hay-roasted celeriac recipe blends gentle roasting with aromatic infusion, resulting in a dish where the earthiness of the hay enhances the natural sweetness of the vegetable. Paired with a smoky, woodsy cream, it’s an elegant and unexpected way to elevate a humble root into a gourmet centerpiece.