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Zombie brain
Zombie brain
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Total Time:
2 hours 15 minutes
Exciting and flavorsome vegetarian dish that satisfies all palates and is sure to spark conversations.
Ingredients:
  • 1 large celeriac (roughly 1.2kg)
  • 6 sprigs of fresh thyme
  • 7 fresh bay leaves
  • 6 cloves of garlic
  • 30 g unsalted butter
  • 200 g pearl barley
  • 1 small onion
  • 800 g mushrooms
  • ¼ of a cube of vegetable stock
  • 150 ml single cream
  • 1 heaped teaspoon English mustard
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Clean the celeriac by scrubbing off any soil. Place the celeriac on a double layer of wide foil, root side up. Drizzle with olive oil, season with sea salt, black pepper, thyme, bay leaves, and smashed garlic. Wrap the foil tightly around the celeriac, leaving the top open. Add butter on top, seal the foil tightly, and roast for about 2 hours until tender. Cook pearl barley according to package instructions. In a pan, sauté sliced onion and garlic until softened. Add sliced mushrooms, cook until golden, then crumble in a stock cube, bay leaf, and boiling water. Simmer until reduced, stir in cream and mustard, season, and keep warm. Baste the celeriac with melted butter for extra color during the last 10 minutes of roasting. Slice the celeriac thinly, drizzle with juices, and serve with mushroom sauce, pearl barley, and greens.

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