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1
To make Celery Root: Cut 4 1/8-inch-thick slices from celery root.
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2
Using 2-inch round cutter, punch out 8 disks from slices, and set aside.
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3
Chop remaining celery root (including leftover bits from slices) into 1/4-inch pieces (you should have 2 cups).
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4
Bring large saucepan of salted water to a boil.
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5
Blanch celery root disks 10 to 20 seconds, remove with slotted spoon, and pat dry with paper towels.
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6
Cover, and chill.
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7
To make Herb Cream: Bring large saucepan of water to a boil.
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8
Lower egg into water with slotted spoon, and cook 31/2 minutes.
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9
Transfer cooked egg to bowl filled with ice water; cool until chilled.
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10
Remove egg from water, crack shell, and peel.
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11
Transfer cooked egg to blender, and add shallots, dill, parsley, and garlic.
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12
Process on high speed 3 minutes, or until smooth.
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13
Add oil in slow, steady stream, and process 1 minute more, or until sauce is thick.
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14
Fold Herb Cream into chopped celery root, and season with vinegar and salt, if desired.
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15
Chill.
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16
To make Goat Cheese Foam: Warm milk and cheese in saucepan over medium heat until cheese melts.
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17
Whisk in lemon juice and soy lecithin; season with salt, if desired.
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18
Cool.
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19
Blend with immersion blender until foamy.
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20
To prepare Garnish: Toss crackers and goat cheese together in bowl.
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21
Place 2-inch round cutter on plate, and place 1 celery root disk inside cutter.
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22
Top with 1 inch chopped celery root, then Herb Cream; top with second celery root disk.
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23
Carefully lift cutter, and top stack with goat cheesecracker mixture.
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24
Top with watercress, and spoon 1 Tbs.
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25
Goat Cheese Foam over top.
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26
Repeat with remaining ingredients.
