D is for Dinner - Celery Root Pave

Chef Jordan Holley of Social Restaurant and Lounge in the Byward Market dug into his root cellar for D is for Dinner.

Celery Root Pave

Ingredients:
5 Celery root,
1 cup shallots
1 cup 35%cream
1/4cup + 1 Tbsp butter, melted
1 Tbsp fresh thyme
Salt to taste
2 oz blue haze cheese, crumbled

Method:
Using a paring knife, peel celery root and shallots.
Very carfully on a mandoline, or benriner slicer, slice shallots and celery root.
in a heavy bottomed sauce pan, slowly cook shallots over medium heat, along with thyme in 1 tbsp butter, being careful not to color them.
Brush a 9x13 loaf pan with melted butter...
Begin layering the celery root in the bottom of the pan. brush each layer with melted butter, and season with salt
Between every second layer, add some of the cooked shallots. Continue this process untill all celery root and shallots have been used.
Once finished, pour the 35% cream over the top, and sprinkle with Blue Haze.
Cover with tin foil and bake @ 375 F for about an hour and fifteen minutes. Or until a knife inserted in the centre feels no resistance.
Once cooked, let cool for approx 15 minutes, then, using another loaf pan, and some cans of soup as weights, press the pave over night... this will result in a better presentation and help the layers hold together.
Reheat at 325F untill heated through.