CELERIAC PAVÉ, WHITE MISO, PUMPKIN SEED CRUMB

Serves: 4

Celeriac pavé:

■ 2 1/4 lb (1 kg) or 3 medium celeriac

■ 2 tbsp (30 ml) extra-virgin olive oil

■ Kosher salt

Pumpkin seed crumb:

■ 1/4 cup (60 ml) roasted pumpkin seeds, coarsely chopped

■ 2 tbsp (30 ml) toasted sesame seeds

■ 3 tbsp (45 ml) toasted bread crumbs (gluten-free or regular)

■ 2 tsp (10 ml) extra-virgin olive oil

■ Kosher salt

White miso cream:

■ 1/2 cup (125 ml) white miso paste

■ 2 tbsp (30 ml) water

■ 1 tbsp (15 ml) apple cider vinegar

■ 2 tbsp (30 ml) grapeseed oil

■ Kosher salt

To serve:

■ Baby nasturtium leaves, for garnish

1. Preheat the oven to 400 F (205 C). Peel the celeriac and slice on a mandoline as thinly as possible.

2. Line a loaf pan with parchment and place down a layer of the celeriac slices, then brush with olive oil and sprinkle lightly with salt.

3. Repeat this layering until all the celeriac has been used. Cover the loaf pan with a lid or foil and bake for 50-60 minutes until the celeriac is tender. Allow to cool.

4. Cut a sheet of parchment to lay on top of the terrine in the loaf pan and top with a heavy weight so that the terrine will compact and become stable for slicing. Refrigerate overnight with the weight on top.

5. In a small bowl, combine the seeds and bread crumbs. Add the olive oil to moisten and mix until it just comes together. Season with salt to taste.

6. In a blender, combine the miso, water and cider vinegar, and blend until smooth. While continuing to blend on low speed, add the oil in a steady stream. Season with salt.

7. Preheat the oven to 350 F

(175 C). Remove the weights from the pavé, unmould and trim the edges. Slice lengthwise into four pieces.

8. Place the pieces onto a parchment-lined baking sheet and warm gently in the oven for about 20 minutes.

9. Remove from the oven and top with a generous layer of the seed crumb. Transfer to plates and top with dollops of miso cream and baby nasturtium leaves.