Video: When you think of celery root, you probably think of heavy, creamy dishes that stick to your ribs. What you don’t think of, probably, is lasagne. But Chef Jonathan Tam of Copenhagen’s Restaurant Relae is known for using vegetables in unexpected ways, and this flaky, buttery, lasagne-tasting root vegetable is a prime example of that.
Beyond adding oregano-like flavour with savoury oil — use this method to blend half a cup or so of herbs with two cups of oil, then strain — Chef Tam layers the thinly sliced, butter-braised celeriac with a mole-like sauce he makes from the root’s uneven odds and ends.
The result is a beautiful, surprisingly sexy dish I literally could not stop eating.
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