Trim, peel, and dice <quantity>1</quantity> large celeriac into medium pieces

Trim and peel <quantity>¼</quantity> celeriac. Thinly slice <quantity>⅓</quantity> of it

Cut the remaining celeriac into <quantity>0.5<unit>cm</unit></quantity> slices. Cut the slices into <quantity>0.5<unit>cm</unit></quantity> wide stripes to obtain celeriac fries

Trim, peel, and dice <quantity>1</quantity> medium onion into medium pieces

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a wide pot over medium-high heat

Add the diced celeriac and <quantity>½<unit>tsp</unit></quantity> of salt

Season with black pepper to taste. Stir regularly to avoid burning the celeriac

Add the diced onion and cook until it is translucent and the celeriac starts to brown

Add <quantity>1<unit>tbsp</unit></quantity> of butter and stir

Add <quantity>1<unit>cup</unit></quantity> of heavy cream

Simmer over low heat for 20m until the cream is reduced by half

Add <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil to a skillet and warm it up over medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of butter and let it melt

Spread the celeriac fries inside the skillet

Season with salt to taste

Pan-fry the celeriac fries until fully cooked and browned, stirring occasionally so they cook evenly. Remove from heat

Add <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil to a skillet and warm it up over medium heat

Add the thinly sliced celeriac and fry in batches until golden brown on both sides

Place the celeriac chips over a piece of paper towel to dry them out

Transfer the celeriac and cream to a blender. Pulse on low speed until everything starts to comes together

Add <quantity>¼<unit>cup</unit></quantity> of heavy cream and blend on low speed until combined, but still chunky

Add <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil and <quantity>¼<unit>cup</unit></quantity> of heavy cream. Blend until smooth and adjust the salt if needed. The celeriac cream is ready

Fill a saucepan with water and add <quantity>1<unit>tbsp</unit></quantity> of salt

Add <quantity>¼<unit>cup</unit></quantity> vinegar and bring to a simmer over medium-low heat

Crack <quantity>4</quantity> eggs into coffee mugs or ramekins

Whisk the simmering water to make a vortex

Carefully pour the egg into the center of the vortex and poach for 2m until the egg white is opaque and cooked through. Transfer the egg to a clean kitchen towel. Repeat the process with the other egg. The poached egg is ready

Place <quantity>3<unit>tbsp</unit></quantity> of the Celeriac Cream inside a plating bowl, and use the back of a spoon to create a nest in the middle

Add the celeriac fries to taste on top, leaving the center empty. Place <quantity>1</quantity> Poached Egg inside the nest

Season the egg with salt to taste, and cover it with the celeriac chips

The celeriac & egg is ready! Enjoy!