Celeriac Fondant

Celeriac, the knobbly cousin of celery, makes a magnificent fondant when treated like a potato — but it has a couple of extra demands. The flesh oxidises faster than potato and turns brown within minutes of being cut, so trim and submerge in acidulated water immediately. Cut into a uniform thick disc or block, sear hard in butter and oil to caramelise both flat sides, then add stock, garlic, herbs and a splash more butter and braise gently in the oven until a knife slides in with no resistance. Over-caramelisation is the trap on this dish: pushing the sear too hard tips its sweetness into bitterness.