Whole roasted celeriac with hazelnuts, sourdough croutons and greens

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Niklas Ekstedt

Ingredients

  • 1 celeriac, scrubbed
  • 2 tbsp unsalted butter
  • ½ tbsp salt
  • 2 juniper berries
  • 250ml/9fl oz white wine vinegar
  • 250g/9oz sugar
  • 2 pink or yellow beetroots, peeled and thinly sliced
  • 4 slices sourdough bread, cut into cubes
  • 4 tbsp butter
  • ½ tbsp sherry vinegar or white wine vinegar
  • salt and freshly ground black pepper

To serve

  • 1 bunch pea shoots
  • 1 bunch celery leaves
  • 250g/9oz hazelnuts, peeled and toasted

 

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