Sedano Rapa alla Brace, Burro Nocciola, Parmigiano e Tartufo Nero (Italian Charred Celeriac)

3 days ago
4 min read

Updated: 9 hours ago

Charred celeriac with brown butter, Parmigiano Reggiano and black truffle — Sedano Rapa alla Brace, Burro Nocciola, Parmigiano e Tartufo Nero (Italian Charred Celeriac)

Celeriac is one of the most underrated vegetables in professional kitchens. When it is cooked slowly, then exposed to intense heat, it develops an almost meat like texture, deep sweetness and a roasted complexity that works beautifully with brown butter, aged Parmigiano Reggiano and black truffle.

This version is designed as a serious restaurant side dish. The interior remains soft and almost creamy, while the exterior becomes deeply charred. A concentrated vegetable jus gives structure, the brown butter adds nuttiness, Parmigiano brings umami, and fresh black truffle finishes the dish without overwhelming the celeriac.

Serves: 4 to 6
Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: About 1 hour 50 minutes
Difficulty: Intermediate

Ingredients

For the Celeriac

1 large celeriac, about 2 lb (900 g)
2 tbsp extra virgin olive oil (30 ml)
1 tsp kosher salt (6 g)
½ tsp freshly ground black pepper (1 g)
3 garlic cloves, lightly crushed
2 sprigs thyme
1 sprig rosemary
¼ cup water (60 ml)

For the Brown Butter

6 tbsp unsalted butter (85 g)
4 fresh sage leaves
1 tsp fresh lemon juice (5 ml)

For the Vegetable Jus

1 cup strong vegetable stock (240 ml)
½ cup celeriac trimmings (75 g)
1 small shallot, sliced
1 tsp tomato paste (5 g)
¼ cup dry white wine (60 ml)
1 tsp cold unsalted butter (5 g)

For the Parmigiano Emulsion

2 oz Parmigiano Reggiano, finely grated (55 g)
2 tbsp heavy cream (30 ml)
2 tbsp hot vegetable stock (30 ml)

For Finishing

0.5 to 0.7 oz fresh black truffle (15 to 20 g)
1 tsp extra virgin olive oil (5 ml)
Freshly ground black pepper, as needed

Preparation

1. Prepare the Celeriac

Preheat the oven to 375°F (190°C). Wash the celeriac extremely well. Trim the bottom and remove only the roughest exterior portions. Rub with olive oil, salt and black pepper. Place in a roasting pan with garlic, thyme and rosemary, add water, cover tightly with foil and roast for 60 to 75 minutes until a thin knife enters the center with very little resistance. Rest for 10 minutes.

2. Prepare the Vegetable Jus

Caramelize the celeriac trimmings and shallot in a small saucepan. Add tomato paste and cook for 1 minute. Deglaze with white wine and reduce almost dry. Add vegetable stock and simmer for 20 to 25 minutes. Strain, reduce until lightly syrupy and whisk in cold butter.

3. Prepare the Brown Butter

Melt butter over medium heat, add sage and continue until the milk solids turn golden brown and the butter smells of toasted hazelnuts. Remove immediately from heat, add lemon juice and discard sage.

4. Char the Celeriac

Cut the rested celeriac into 4 to 6 thick wedges. Heat a cast iron pan, plancha or grill until extremely hot. Lightly oil the cut surfaces and char several sides until deep mahogany with selective blackened edges, keeping the center soft and moist.

5. Prepare the Parmigiano Emulsion

Combine Parmigiano, hot stock and cream. Blend briefly until smooth and keep warm without boiling. Loosen with a little warm stock if necessary.

6. Prepare the Black Truffle

Clean the truffle gently with a small brush. Slice very thinly immediately before service. Grate a small amount into the warm vegetable jus and reserve the remaining slices for plating.

7. Final Assembly

Spoon a small amount of vegetable jus onto each plate. Place one charred celeriac wedge over the jus, brush with warm brown butter, add a restrained amount of Parmigiano emulsion, shave fresh black truffle over the hot vegetable and finish with extra virgin olive oil and black pepper.

Professional Technique

The most important technique is separating the cooking process into two distinct stages. Slow humid roasting cooks the center evenly while protecting the vegetable from excessive dehydration. Aggressive surface caramelization then develops the roasted crust.

Trying to achieve both effects simultaneously often leaves either a fibrous center or a dry exterior. Resting the celeriac before cutting also lets internal steam redistribute.

Chef Tips

Choose a celeriac that feels extremely firm and heavy for its size.
Do not remove too much of the exterior before cooking.
Use a very hot cast iron pan or plancha for the final char.
Use real Parmigiano Reggiano and add fresh black truffle only at the last moment.
The lemon juice in the brown butter is essential for balancing richness.

Common Mistakes

Undercooking the celeriac before charring.
Using moderate heat for the final sear.
Burning the brown butter.
Using too much Parmigiano.
Over reducing the vegetable jus.
Cooking fresh truffle for too long.

Wine Pairing

Barbera d'Alba is an excellent pairing. Its acidity cuts through brown butter and Parmigiano while its restrained tannin does not overpower the vegetable. Dark cherry and earthy notes complement black truffle.

A mature Langhe Nebbiolo can also work beautifully when the celeriac accompanies roasted beef, veal or game. For white wine, choose a structured Alto Adige Chardonnay with restrained oak.

Storage & Reheating

The roasted celeriac can be prepared up to 2 days ahead. Cool completely and refrigerate in an airtight container. Do not char before storage.

The vegetable jus can be refrigerated for about 3 days. Brown butter can also be prepared in advance and gently reheated. Slice fresh truffle immediately before service.