Celeriac baked in salt with vinaigrette of salted elderberry, hazelnut, shallots and tarragon
2 small celeriac
2 kg of coarse salt
100 g elderberry
50 g hazelnuts
1 dl apple vinegar
1 dl olive oil
1 bunch tarragon
salt and pepper
Rinse celery free and put in an ovenproof dish, cover celeriac in salt, so it is almost covered.
Put celeriac in the oven and cook for about 2 hours until the celeriac is quite tender. Make the vinaigrette while celeriac is in the oven put elderberries in a saucepan and sprinkle with 1 tsp. coarse salt, and the elderberry rest for 1 hour with the salt. Peel shallots and chop finely, mix with elderberry, put the pot on the stove and heat the elderberry for 1-2 minutes so they drop a bit of juice.
Add the vinegar, olive oil, chopped hazelnut, honey and half the chopped tarragon.
Mix well and season them with freshly ground pepper, if necessary. Salt but be careful because elderberry is allready quite salt. Remove the celeriac from the oven and let them rest for 5-10 min. Before you brush salt and cut celeriac into chunks and put on a platter. Put the warm vinaigrette over and sprinkle with the rest of tarragon on top. Server as part of a menu or as a separate lunch dish.