Peel a large celeriac
First we need 3 thin slices, each the thickness of a matchstick. Then cut them into long matchsticks. Boil them briefly -about 90 sec- in salted water.
Spoon them out (keep the water) and rinse under cold water and reserve in a bowl.
Now we need two 15 mm slices of celeriac, then use a serving ring to cut out 10cm 'hamburgers'.
Hack the rest of the celeriac and boil in the salted water with 2 peeled cloves of garlic.
Heat a grillpan and pre-heat the oven to 175°C
Brush the 'hamburgers' with olive oil, then grill them in the very hot pan, after a couple of minutes turn them 90 degrees to create a nice cross pattern.
Transfer them to an oven plate, season with pepper and salt and sprinkle with za'atar.
Put them in the oven for 15 mins
Slice 1/2 baguette thinly, toast in butter till nice and crispy.
Tale the bowl with the celeriac julienne and add glugs of olive oil and white wine vinegar, 1/2 tsp whole grain mustard and some estragon and parsley leaves to finish the salad.
Mix the boiled celeriac with butter, butter, celery salt and nutmeg, then use the blender to create a nice runny cream.
Start plating with the celeriac cream, then the grilled 'hamburger' and finally the celeriac salad on top.
Finish with some crumbled blue cheese and the crispy toast.
