Braised Celeriac with Salty Walnut Cream, Chickpeas and Shimeji Mushrooms



For the Braised Celeriac
4 cups celeriac (peeled)
4 cups mushroom fond
4 tbsp Kejap Manis
For the Salty Walnut Cream
1 1/2 cups California walnuts
2/3 cup milk
2 tbsp maple syrup
2 tbsp butter
1 tbsp salt
For the Marinated Chickpeas
1 cup chickpeas (cooked)
2 tbsp Chardonnay vinegar
2 cups green celery (chopped)
1 cup Shimeji mushrooms
1 tbsp salt
For the Celery
1 ⅓ cups celery
For the Chickpea Fond
3/4 cup chickpea fond
3 tbsp mushroom fond


In this vegetarian dish, braised celery and chickpeas harmonize with salty walnut cream.

Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2021.


Braised Celeriac

Cut celeriac into thick slices with approx. 1 cm edge length. Heat fond and Kejap Manis in a pot. Marinate celeriac slices in it and ensure that they are fully covered. Cook slices until soft. 

Salty Walnut Cream

Chop walnut kernels and toss in butter until lightly colored. Mix walnuts in a blender until fine so that an almost homogeneous mixture develops. Stir in walnut milk and season with maple sirup and salt. Blend to a creamy mixture at 85 °C. 

Marinated Chickpeas

Put chickpeas with a little liquid into a bowl. Add celery. Clean mushrooms, wash and add uncut to the chickpeas. Season and sour with salt and vinegar.


Briefly blanch celery in boiling salt water, then refresh. Remove remaining strings from stalks and cut into 2 cm long pieces.

Chickpea Fond

Mix both liquids and heat in a pot.


Place braised celeriac slice in the center of a soup plate. Arrange celery closely together on celeriac slice. Fill walnut cream into an icing bag and sprinkle small dots around the celery. Arrange chickpeas, Shimeji mushrooms and chopped walnuts around and on top of the walnut cream and celery. Serve chickpea fond around celery and add small dots of the pure mushroom fond to it.