Earthy flavors and luxurious melting as a vegetarian highlight
If you’re looking for the ideal wine to accompany a festive meal that perfectly showcases the deep, spicy notes of root vegetables, this wine pairing is a real treat. Baked celeriac in a salt crust with truffle mayonnaise is all about being able to pair wine and food that support both the concentrated earthiness of the vegetables cooked in their own juices and the fatty elegance of the truffle emulsion. The salt crust preserves all the aroma and moisture of the tuber, resulting in an almost meaty texture that calls for a structured partner. A well-chosen accompaniment here must pick up on the fine umami notes of the truffle and at the same time have enough freshness to clear the palate again after the rich mayonnaise. The result is an interplay that thrives on contrasts between mineral austerity and buttery richness, with the complex aromas of the celeriac taking on a whole new, noble dimension as the wine matures, placing the dish at the center of the Easter table.
Ideal wine accompaniment: Meursault AOC (Burgundy, France)
The chalky soils and skilful wood maturation give this wine an incomparable density and a melting texture that harmonizes perfectly with the creamy truffle mayonnaise. The nose reveals aromas of roasted hazelnuts, ripe yellow apples and a hint of butter, which perfectly reflects the nutty nuances of the baked celeriac. Thanks to several years of ageing in barriques, the acidity is wonderfully integrated and has a supporting rather than dominating effect, which flatters the delicate texture of the vegetables. The fine minerality on the finish ensures that the earthy notes of the celeriac are not overwhelmed by the opulence of the wine, but instead maintain a delicate balance. It is particularly fascinating how the wine’s subtle smoky notes pick up on the intense aromas of the black truffle and lead to a long-lasting, luxurious finish. The structure is strong enough to stand up to the saltiness of the crust without losing the elegance that such a fine vegetarian dish demands.
Further wine recommendations for this dish
Pinot Gris Baden QbA (Baden, Germany)
This strong representative from the wooden barrel impresses with its opulent fruit of ripe pear and pineapple, which corresponds wonderfully with the sweet earthiness of the celery. The creamy texture, which is often the result of long storage on the fine lees, clings to the mayonnaise and enhances the feeling of fullness on the palate. With its moderate acidity and subtle spicy notes of vanilla and almonds, it provides a solid framework for the intense truffle flavors. It’s a combination that focuses primarily on harmony and power, with the warmth of the alcohol supporting the earthy components of the dish and providing a very rich, satisfying mouthfeel that is particularly suited to the cool spring season.
Chardonnay Napa Valley AVA (California, USA)
The sun-kissed grapes bring an enormous amount of extract, which is characterized by aromas such as butter caramel, tropical fruits and a clear vanilla note from the barrique ageing. This opulence is an ingenious partner for the truffle mayonnaise, as the wine has enough weight of its own not to drown. The ripe fruit forms an exciting contrast to the salty crust of the celeriac, while the buttery structure of the wine emphasizes the smoothness of the vegetables. Despite the density, a well-balanced freshness in the background ensures that the pairing remains lively. If you are a fan of powerful, international white wines, you will find a symbiosis here that almost makes the celeriac look like a fine steak.
Savennières AOC (Loire, France)
Made from the Chenin Blanc grape, this wine shows an almost steely minerality and enormous aromatic depth, reminiscent of quince and honey. The often subtle phenolics give the wine a structure that works brilliantly with the firm texture of the celery from the salt crust. In particular, the combination of high acidity and ripe fruit cuts through the fat of the mayonnaise and highlights the umami notes of the truffle. As this wine matures, it develops oxidative notes of dried herbs and nuts that bridge to the earthiness of the root tuber. It is an intellectual accompaniment for connoisseurs looking for a play of rough edges and a vibrant freshness.
Hermitage Blanc AOC (Rhône, France)
This rare white cuvée of Marsanne and Roussanne impresses with an oily consistency and a complex bouquet of acacia blossom, marzipan and beeswax. This floral yet waxy characteristic goes perfectly with the ethereal notes of celery and luxurious mayonnaise. The wine has a natural density that manages without excessive acidity and instead impresses with its extract and structure. The fine bitter notes on the finish, which are typical of this region, perfectly balance the melting of the truffle. It is an aristocratic choice that offers the baked celeriac a stage on which it can unfold its full aromatic complexity, supported by the warm fullness of the southern French sun.
Grüner Veltliner Kamptal DAC (Lower Austria, Austria)
A strong Smaragd type or a site reserve brings the typical “Pfefferl”, a spicy note of white pepper that harmonizes fantastically with the spiciness of the celery. The combination of juicy yellow fruit and a pithy structure gives the dish plenty of drive. The lively acidity acts as a perfect cleanser for the palate when the creamy mayonnaise is in play, while the mineral depth reflects the salt crust. Often aged for longer, these wines show a creaminess that supports the melting of the truffle without losing any of its drinkability. It is a very animating and at the same time profound accompaniment that brings the freshness of the vegetables to the fore and provides an exciting contrast.
You can find more inspiration for the perfect wine to go with your Easter menu in our magazine special.
The recipe:
Baked celeriac in a salt crust with truffle mayonnaise
Cooking utensils
- 1 Large mixing bowl
- 1 Baking tray
- 1 Baking paper
- 1 Hand blender
- 1 Sharp knife
Ingredients
- 1 medium sized celery root approx. 800g
- 1 kg coarse sea salt
- 2 Protein
- 100 ml Water
- 2 Egg yolk room temperature
- 200 ml neutral vegetable oil e.g. rapeseed oil
- 1 tsp mustard
- 1 Tbsp truffle oil or 10 g fresh black truffle
- squeeze of lemon juice
- Salt and pepper
- Fresh herbs to garnish e.g. chervil or cress
Preparation
PREPARATION:
- Preheat the oven to 200 degrees top/bottom heat.
- Scrub the celery root thoroughly under running water and pat dry (do not peel!).
- Mix the sea salt with the egg white and water in a bowl until it has the consistency of wet sand.
COOKING STEPS:
- Line a baking tray with baking paper and spread a layer of the salt mixture on top as a base for the tuber.
- Place the celeriac on top and cover completely with the remaining salt, leaving no gaps.
- Press the crust down firmly.
- Bake the celeriac in the oven for approx. 2 hours.
- In the meantime, place the egg yolk, mustard and lemon juice in a tall container.
- Place the hand blender on the base and slowly pour in the oil, slowly raising the blender until a creamy mayonnaise is formed.
- Stir in the truffle oil or finely grate in the fresh truffle.
- Season to taste with salt and pepper and chill until ready to serve.
DIRECTIONS:
- After baking, carefully break up the salt crust with a heavy knife or hammer.
- Remove the tuber and brush off the remaining salt.
- Peel the celery root and cut into thick slices or wedges.
- Serve on preheated plates.
- Top with a generous dollop of truffle mayonnaise.
- Garnish with fresh herbs.
SUPPLEMENTS:
- Wild herb salad
- Small roast potatoes
- Pickled shallots
