Instructions
Follow the steps and taste along the way.
Prepare the celeriac
Preheat the oven to 210 °C. Peel the celeriac and cut four slices about 2 cm thick from the center. Cut the remaining celeriac into similarly sized pieces. Arrange everything on a baking sheet, drizzle with 30 ml oil, and sprinkle with 3 g salt, the cumin, smoked paprika, and black pepper.
Roast the celeriac until golden
Roast for 45 to 50 minutes. After 25 minutes, turn over the slices and pieces. The celeriac is done when a knife tip slides into it easily and the edges have deep golden-brown patches.
Blend the white bean cream
Put the beans in a blender with the stock, 10 ml olive oil, crushed garlic, and 2 g salt. Zest the lemon into the blender and add the juice of half the lemon. Blend until smooth; if the cream is too thick, stir in 15 ml water.
Toast the capers and bread
Heat the remaining 5 ml oil in a small frying pan and fry the capers for 3 to 4 minutes, until their surface opens slightly and starts to crisp. Slice the bread and toast it in a dry frying pan or toaster. Chop the parsley and mix it with the juice of the remaining half of the lemon.
Serve
Spread one-quarter of the white bean cream on each plate, place a celeriac slice on top, and add the roasted celeriac pieces. Divide the capers and parsley with lemon juice among the plates. Serve immediately with toasted bread; the cream should be warm and the celeriac hot.
