Celery root prepared two ways, roasted until caramelized and shaved raw, served with a sharp horseradish and caramelized onion cream, crunchy Parmesan breadcrumbs, and bright pickled ground cherries.
Bring vinegar, water, sugar, and salt to a boil, stirring until sugar dissolves.
Place ground cherries in a heatproof jar or bowl.
Pour hot pickling liquid over cherries.
Cool to room temperature, cover, and refrigerate at least 24 hours.
Heat oven to 350°F.
Toss breadcrumbs with olive oil and salt.
Spread on a baking sheet and bake 10–15 minutes, stirring occassionally, until golden and crisp.
Once breadcrumbs are cooled, mix with grated parmesan.
Make horseradish. In a food processor, blitz horseradish root with vinegar and salt until smooth.
Caramelize shallots. Heat olive oil in a small pan over medium-low heat. Add shallots and salt. Cook 15–20 minutes, stirring occasionally, until soft and deeply golden. Cool slightly.
Finish cream:In a bowl, mix sour cream, 1–2 tbsp prepared horseradish, caramelized shallots, and black pepper.
Heat oven to 425°F.
Peel celery root and cut one into 1-inch chunks. Toss with glug of olive oil and salt.
Roast on a baking sheet turning once, until browned and tender.
Shave second celery root into thin ribbons using a vegetable peeler. Toss immediately with lemon juice, remaining olive oil (1 tbsp), and ¼ tsp salt.
To plate: Spoon horseradish–caramelized onion cream onto each plate. Arrange warm roasted celery root on top or beside the cream. Add a small handful of raw shaved celery root for freshness. Sprinkle Parmesan breadcrumbs over each plate. Finish with pickled ground cherries.