Brussels Sprouts, Cauliflower, and Yogurt-Celery Root Espuma
For the Celery Root Espuma:
In a saucepan, combine celery root, half and half, milk, thyme, and garlic. Simmer until celery root is tender. Do not boil the milk and cream. Remove thyme and transfer to a blender. Add the butter and salt and purée until smooth. Pass through a tamis, fold in yogurt, adjust seasoning with salt and lemon juice and cool.
For the Brussels Sprouts:
Remove outer leaves from Brussels sprouts and reserve. Remove any excess stem and cut Brussels sprouts into eighths from stem to top so that each piece has a little stem to hold the leaves on. Reserve any leaves that fall off. Add the Brussels sprouts to a vacuum bag, add a little extra virgin oil, and compress completely. Bring a pot of water to a boil. Add bag to boiling water and cook 8 minutes, topping with a weight to keep bag submerged. Remove from pot and cool in an ice bath.
Heat deep fryer to 350°F. Add reserved Brussels sprout leaves to a fryer basket and submerge. Immediately cover with a hotel pan lid. The Brussels sprouts will spatter violently. Remove from fryer, drain on paper towels, and season with salt.
For the Migas:
Heat deep fryer to 350°F. Fry baguette until golden brown. Remove from oil, drain on paper towels, and season with salt.
To Assemble or Serve:
Heat a large sauté pan with oil and add 60 grams Brussels Sprouts. When just turning color, add the cauliflower and cook until caramelized. Season with salt, add garlic, and sauté until just golden. Add raisins and 15 grams Migas, toss and remove from heat. Adjust seasoning. Center the sautéed vegetables in a square glass bowl. Top with a golf-ball sized dollop of the warm Celery Root Espuma, centered, and garnish with the fried Brussels Sprout leaves.