Ingredients

• 1 celeriac
• scrubbed
• 2 tbsp unsalted butter
• ½ tbsp salt
• 2 juniper berries
• 250ml/9fl oz white wine vinegar
• 250g/9oz sugar
• 2 pink or yellow beetroots
• peeled and thinly sliced
• 4 slices sourdough bread
• cut into cubes
• 4 tbsp butter
• ½ tbsp sherry vinegar or white wine vinegar
• salt and freshly ground black pepper
• 1 bunch pea shoots
• 1 bunch celery leaves
• 250g/9oz hazelnuts
• peeled and toasted

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Rub the celeriac with the unsalted butter and half a tablespoon of salt and wrap in aluminium foil. Roast in the oven for 45 minutes
• or until cooked all the way through.
• Meanwhile
• crush the juniper berries with a mortal or the back of a knife. Put in a saucepan with the white wine vinegar
• sugar and a teaspoon of salt and bring to a boil. Whisk until the sugar has dissolved. Add 500ml/18fl oz cold water.
• Put the beetroots in the pickling liquid and set aside for 30 minutes.
• To make the croutons
• melt 2 tablespoons of butter in a frying pan over a medium heat.
• Fry the cubes of bread for 5–10 minutes
• or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper.
• In the same pan
• make the brown butter sauce. Add the remaining 2 tablespoons of butter and cook until golden brown. Add the sherry vinegar and season with salt and pepper.
• Mix together the pickled beetroot slices
• peashoots and celery leaves. Dress with a little of the pickling liquid.
• To serve
• cut the celeriac into quarters. Dive between four plates and top with the croutons
• hazelnuts
• salad and a drizzle brown butter sauce.