Bubala by Marc Summers

Author:Marc Summers [Summers, Marc]
Language: eng
Format: epub
ISBN: 9781837834372
Publisher: Quadrille
Published: 2025-10-16T00:00:00+00:00

For the burnt butter

30g (1oz) unsalted butter

pinch of smoked paprika

pinch of table salt

Preheat the oven to 180ºC/160ºC fan/350ºF/Gas mark 4. Coat the celeriac (celery root) with the olive oil, season with the salt, put in a roasting tin and roast for about 90 minutes. Check with a knife. It should pass through the celeriac easily when it’s ready.

Meanwhile, for the Café de Paris sauce, gently fry the shallot and garlic in a pan with the rapeseed oil, then add the spices. Cook for 5–8 minutes, stirring regularly, then add the cream and simmer for a further 10 minutes. Taste and season with salt as needed.

For the burnt butter, melt the butter in a pan set over a medium heat. As it begins to foam, whisk until it gives off a nutty aroma and takes on a brown colour, then take off the heat. Strain the butter into a small bowl (discard the solids), then season with the smoked paprika and salt.

Heat 1 tablespoon of rapeseed oil in a small pan. When hot, fry the capers until just crispy. Scoop out with a slotted spoon and drain on a plate lined with paper towels.

To finish the dish, heat the grill (broiler). When hot, grill the roasted celeriac for a few minutes until it has a nice char. Transfer to a large serving plate.

Add the burnt butter mixture to the Café de Paris sauce along with the cream, herbs and lemon juice. Taste and season, then spoon the sauce over the celeriac. Garnish with the crispy capers.

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