Instructions
Follow the steps and taste along the way.
Prepare the vegetables and fruit
Preheat the oven to 220 °C. Cut the celeriac into roughly 2 cm cubes, the pear into thick wedges, and halve the shallots.
Roast until tender and golden
Spread the celeriac, pear, and shallot on a baking tray, drizzle with olive oil, and season with salt and black pepper. Roast for 30–35 minutes, stirring once; the celeriac should be tender and lightly browned around the edges.
Infuse the stock with sage
Transfer the roasted vegetables and pear to a saucepan and pour in the unsalted vegetable stock. Add the sage leaves, bring to a gentle simmer, and cook for 3 minutes.
Blend into a smooth sauce
Remove the saucepan from the heat. Pour in the cream and blend everything with an immersion blender until completely smooth and thick. If the blender does not catch the ingredients, stir briefly and continue blending.
Finish with acidity and serve
Return the sauce to low heat and warm it for 1–2 minutes, stirring constantly, but do not let it boil vigorously. Stir in the apple cider vinegar and serve hot; the vinegar balances the sweetness of the pear and celeriac.
