Celeriac baked in salt with salsify crisps, confit carrots with honey and rosemary, and vegan gravy

Sustainable recipe

Ingredients

  • 1 celeriac
  • 2kg coarse salt
  • 4 egg whites
  • 1 salsify
  • 150ml oil for frying
  • 400g carrots
  • 200ml vegetable stock

Preparation

  • Beat the egg whites until stiff and mix with the coarse salt. Put the celeriac on an oven tray, cover it with the above mix and bake it for 30-40 minutes. Take it out of the oven, break the cover, peel the celeriac and set aside.
  • Peel the salsify, cut it up and fry in olive oil. Se aside on absorbent paper.
  • Wash the carrots. Put a little butter in a saucepan and sauté the carrots. Then add the honey, rosemary and a little water, put the lid on the saucepan and leave to cook. Remove from the heat and set aside.
  • Make a stock with the surplus vegetables and let it reduce to a demi-glacé texture.

Allergens

  • Egg

Ingredients

  • 1 celeriac
  • 2kg coarse salt
  • 4 egg whites
  • 1 salsify
  • 150ml oil for frying
  • 400g carrots
  • 200ml vegetable stock

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