Marinated kale stalks with celery root, currant wood oil & kale

Ingredients for 4 people
Celeriac purée:
½ bulb of celery root
300 ml milk
50 g butter
Salt

Braised celery root:
1 bulb of celery root
100 g butter
Olive oil
Salt
Ground pepper

Currant wood oil:
500 g of wood from a currant bush
1 l of neutral vegetable oil

Marinated kale stalks:
1 kg kale
50 g pickled currant leaves
(pick the young leaves in spring and soak in 3 parts vinegar, 2 parts water & 1 part sugar)
50 ml pickling liquid from the currant leaves
2 tbsp honey
100 ml extra virgin olive oil
Salt

Celery root chips:
½ bulb of celery root
neutral vegetable oil for frying
Salt

Kale chips:
The greens of 1 kg of kale (stalks marinated)
Some oil
Salt

Preparation
Celeriac purée:
Peel the celery root and cut into small cubes.
Place in a suitable saucepan with milk and butter, add salt and simmer while covered until the celery cubes are tender.
Strain and set liquid aside!
Finely puree the celery cubes in a blender, diluting with the liquid as needed.
Season to taste and keep warm.

Braised celery root:
Peel the celery root and cut into 2 cm cubes.
Spread on a baking sheet. Cut butter into small cubes and spread on the celery cubes.
Salt, pepper and drizzle with olive oil. Mix everything well.
Braise at 180 degrees (top/bottom heat) until the celery cubes are soft and have turned a nice light brown colour.
Keep warm

Currant wood oil:
Beat the wood firmly with a hammer.
Place in a vacuum bag with the oil and seal well (alternatively, a heat-resistant jar can be used).
Steam in a steamer for 3 hours at 80 degrees.
Allow to cool, strain.

Marinated kale stalks:
Wash the kale and separate the greens and stalks.
Cook the stalks in boiling water until al dente and douse in ice water.
Drain and cut into fine slices.
Finely blend the remaining ingredients in a blender and season to taste.
Use this to marinate the finely chopped kale stalks.
Set aside.

Celery root chips:
Peel the celery root and finely shave with a grater.
Heat the oil to 180 degrees and fry the celery root in it.
Dry off on a baking sheet lined with paper towels.
Add salt.

Kale chips:
Remove the greens from the previously used stems and tear them into small pieces.
Place on a baking tray lined with parchment paper, drizzle with oil and salt.
Roast in the oven at 200 degrees (convection) until the kale is crisp.
Allow to cool.

Dressing:
Place 3 tablespoons of the warm celeriac purée in a bowl and spread the braised celery cubes on top. Drizzle with the currant wood oil. Add the marinated kale stems on top. Cover completely with the two chips.

Recipe: Milena Broger, Restaurant Weiss, Bregenz
Made from local ingredients: celery root and kale from the Vetterhof farm, Lustenau

Note
Alternatively, if time is an issue, you can use highest quality Tuscan olive oil instead of currant wood oil. Its green, grassy flavour goes very well with kale.

Fresh herbs such as lemon balm, parsley or basil are an alternative to currant leaves.