This no waste celeriac and cheese tagliatelle recipe is only for the brave! Sasu Laukkonen is the Michelin starred Chef of Chef & Sommelier, an organic restaurant in Helsinki. Sasu farms, forages and buys organic and biodynamic or wild produce for use in his kitchen. The Chef & Sommelier kitchen attempts to cook with no waste.
“ At Chef & Sommelier we use almost everything of everything. Roots, stalks, leaves, peels, kernels, trimmings, skins etc. As chefs we need to develop awareness to maximize the amount used for preparing food from the produce that we buy. This is our business and revenue. And with vegetables without pesticides you can use everything for food.
4-5 cooks create about 2 litres of biowaste per day in a restaurant where we cook for 24 to 40 guests per night and with an average of about 6 courses per person.
This recipe uses the whole celeriac. Mid-autumn I will collect about 60 kilos of celeriac from my farmer. It takes 6 hours for a person to separate all the parts for 60 kilos – leaves, stalks, bulbs and roots – to wash and scrub them ready for the next phase.
Print Recipe
No Waste Organic Celeriac and Cheese Tagliatelle
Ingredients
- 1 whole organic celeriac
- 100 ml rapeseed or sunflower oil
- 200-300 grams unrefined sea salt
- 300 ml apple or white wine vinegar
- 100 grams Finnish Vilho Cheese or hard cows milk cheese like Appenzeller
- Fresh cream
Ingredients
- 1 whole organic celeriac
- 100 ml rapeseed or sunflower oil
- 200-300 grams unrefined sea salt
- 300 ml apple or white wine vinegar
- 100 grams Finnish Vilho Cheese or hard cows milk cheese like Appenzeller
- Fresh cream
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Instructions
Leaves
Cut the fresh leaves and add to the oil. Preserve them in oil for at least overnight in the fridge. This will get rid of their bitterness
Remove the leaves from the oil, removing as much oil as possible. Use them in the dish.
Wash and dry the fresh leaves with paper. Add the leaves to the salt to dry/dehydrate in a machine together over one night. The leaves and the salt will keep like this indefinitely unless there is moisture. Preserve in room temp and blend with the salt to green salt whenever needed
STALKS
Freeze whole in vacuums and use whenever needed
Blend the stalks with vinegar, do not strain until the mixture has developed for a minimum on two weeks in room temp with a cloth on top -> celeriac vinegar
ROOTS
Keep in fridge unwashed with soil and wash when needed.
Roots are ideal for pickling. For this recipe we dehydrated them and blended them to powder. Dehydrate roots in a food dehydrator (much more energy efficient than an oven!) at 50c or in an oven at a low temperature, in the in a hot sun for several days (need at least 40°C for a few days!). Blend to a powder using an electric blender.
CELERIAC
Store unwashed, whole in a cool place without sunlight, wash and scrub before use. Use with skins, they are thin and tender, not bitter.
To make the tagliatelle use CHIBA Peel S machine to long and thin bands pickled them in the celeriac stalk vinegar (20%) to water (80%) for at least two days in the fridge. Roll them to rolls and cut them to tagliatelle with a sharp knife.
Melt the Vilho cheese with cream to a sauce, add a tablespoon of the stalk vinegar, a teaspoon of the root powder, and season with the leaf salt
Once pickled, the celeriac strips should be nearly al dente, warm them up in the melted cheese sauce to serve.
