Celeriac and Truffle Shawarma
René Redzepi's showstopper from Noma's vegetable season — a whole celeriac slow-roasted on a vertical spit like a shawarma, shaved tableside and served with black truffle and hazelnut.
René Redzepi
Noma
Prep Time
20m
Cook Time
25m
Food Cost
42%
Sustainability
65%
Ingredients
Grains
Seasonings
Proteins
Other
Dairy
Method
Steep saffron in warm fish stock for 10 minutes.
Toast rice briefly in ghee with shallots.
Deglaze with white wine and allow to evaporate.
Gradually add saffron-infused stock, stirring frequently until rice reaches perfect creaminess.
Finish with cold butter and Parmigiano, then top with sea urchin roe just before serving.
Contains Allergens
Techniques
More from René Redzepi
Langoustine on a Rock
A pristine langoustine tail served perched on a rock, dotted with oyster emulsion and dusted with seaweed powder — the very tidal landscape in which a live langoustine might flourish.