Vegetables: 4 beet 1 ring beet 1 celery root, large wedge
Salt crust: 400 g coarse, moist sea salt 2 tbsp cane sugar 1 tbsp fennel seeds 1 tbsp cumin seeds 1 tsp cardamom seeds 1 tsp Szechuan pepper 1 tbsp black pepper ½ star anise 2 fresh bay leaves 1 tbsp juniper berries
Coriander seasoning oil: 500 ml grapeseed oil 100 g coriander, roughly chopped 20 g parsley, roughly chopped 20 g Thai basil, roughly chopped 4 kaffir lime leaves, roughly chopped 1 tbsp honey 10 g salt
Goat's whey: 200 g goat's cream cheese 200 ml buttermilk 50 - 100 ml water 1 tsp lemon juice 1 tsp honey Salt
Preparation
Insert a deflector stone into the grill for indirect heat. Set a stable target temperature of 180-200 °C. Open the air supply at the bottom by approx. 1-2 cm, adjust finely at the top. Place a cast iron or thick stainless steel tray on the grill.
Prepare the salt crust:Coarsely crush the spices in a mortar and mix with the salt and sugar. Create a bed in the dish, place unpeeled vegetables on top and cover completely.
Cooking in the kamado: Place the dish in the indirect area, close the lid. Cooking time 50 - 70 minutes. The monolith keeps the heat constant - no readjustment necessary once properly set. Do not overcook vegetables. Target core temperature: beet 92 - 96 °C, celeriac 88 - 92 °C
Important: do not heat the grill above 200 °C, otherwise the spices in the crust will burn and become bitter.
Coriander oil: heat the oil and honey to 80 °C. Add the herbs and salt and cook briefly. Add the herbs and salt, briefly bring back to 80 °C, leave to infuse immediately and strain after 20 minutes. Do not boil - otherwise the oil will lose its freshness and become dull.
Goat's whey: Blend the goat's cream cheese, buttermilk and a little water until smooth. Consistency: runny, but still creamy. Season to taste with lemon juice, honey and salt. Chill.
Finish: Remove the vegetables from the salt crust, brush off, peel and slice very thinly. Spoon the goat's whey onto cold plates. Fan the vegetables on top. Spread the goat's cream cheese crumbs and drizzle with coriander oil.
Optional for more punch: A few drops of apple cider vinegar or fermented beet juice Roasted nuts for texture Fresh herbs
