For the polenta

1.Bring water to a light boil, add salt and pour in flour by sprinkling, stirring quickly with a whisk. Lower the heat and cook for about 45 minutes, stirring occasionally.

For the braised celeriac

2.Peel the celeriac and parse it to a cube and blunt the corners with a paring knife.

3.Roast it in a pot with evo oil, salt, the bay leaf, clove, spring onion and carrot finely chopped. Add the tomato paste and cook for a couple more minutes. 4.Deglaze with the red wine and tamari, adjust the salt, and simmer, turning the celeriac on all sides. Add water or vegetable broth until cooked through. It should be quite soft.

5.Set the celeriac aside, remove the seasonings, blend the sauce and strain. Bind with 1 teaspoon cornstarch dissolved in a little water.

For the smoked sprout cream

6.Sauté the sprouts over high heat with evo oil and salt and let cool. Keep 1/3 aside to finish the dish.

7. Smoke the rest by burning the sawdust with a smoker or in a pot using a cooking torch. Let stand for at least 2 hours so they take in all the aromatic tones of smoking well and then put them in a vacuum bag. Let rest for at least another hour.

8.Place the celeriac cuttings in a saucepan with the soy drink, nutmeg, pepper, salt and a drizzle of evo oil and cook over low heat until the celeriac is soft. Puree everything in a blender along with the smoked sprouts, adjusting the consistency, which should be very smooth.

To finish the dish

Pour a ladleful of polenta onto the plate, place the very hot celeriac cube in the center, and nap well with the red wine sauce. Place a nest of broiled sprouts on top and pour the smoked sprout sauce on the edges.