Salt and Cane Sugar-roasted Celery Root, Crème Fraîche, Choupique Caviar, and Tarragon

Adapted by
February 2016
Yield: 12 servings


Crème Fraîche
1 cup buttermilk
4 quarts heavy cream
Celery Root
1360 grams kosher salt
680 grams Louisiana cane sugar
5 pounds celery root
Tarragon Oil
1 cup tarragon leaves, picked
4 ounces extra virgin olive oil
To Assemble and Serve
One 4-ounce jar Choupique caviar
Marigold petals


For the Crème Fraîche

In a medium saucepot, bring heavy cream to 80 degrees; stir in buttermilk. Remove from heat, cover, and let stand at room temperature for 24 hours or until cream has thickened and is slightly sour. Stir well, season with salt, and pass through a sieve. Refrigerate.

For the Celery Root

Heat oven to 325°F. In a mixing bowl, combine salt and cane sugar; mix well. Rinse celery root and dry. In a half hotel pan, pour a layer of the salt-sugar mixture. On top of mixture, place celery roots, evenly spaced so they are not touching each other or the sides of the pan. Cover with the rest of the salt-sugar mixture, completely covering celery roots. Cover pan with foil and roast in oven for an hour to an hour and a half, or until a cake tester inserted into center of the largest celery root meets no resistance; remove from oven. Cool slightly and remove celery roots from pan. Allow to cool completely. When cool, carefully stem and peel celery roots, divide into about four portions each.

For the Tarragon Oil

Into the bowl of a blender fitted with a blade, combine tarragon leaves and oil. Blend quickly, strain through chinois, and set aside.

To Assemble and Serve

Into a pastry bag, place Crème Fraîche. Into the center of a bowl, pipe a large circle of Crème Fraîche. Cut the celery root wedge with rounded motion, scooping out center. Place the outer flat piece on the Crème Fraîche, place center piece offset on top, and scoop a large quenelle of Chopique Caviar next to center piece. Garnish with tarragon leaves and marigold petals, finish with a drizzle of Tarragon Oil next to Crème Fraîche.