Cut a shallot in half and clean it. Now slice it in thin slices. Then melt the butter into a pan and glaze the shallot with the salt and the dark miso. Mix it well to create an even mixture and glaze it till the shallots have softened.
Now add the cleaned celeriac and turn up the heat to pan fry the celeriac.
Once it has a nice color deglaze the pan with the vegetable broth and the apple cider vinegar. Reduce it till almost all the liquid has reduced and the celeriac is cooked.
Then transfer it into a blender and blend it till smooth. This will take a couple of minutes.
After that add a knife tip of xanthan gum and blend it for another minute. The xanthan gum is not necessary, but it will prevent the cream from leaking once plated.
