Celeriac baked in salt with salsify crisps, confit carrots with honey and rosemary, and vegan gravy
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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
A sustainable food system creates prosperity, promotes social justice, regenerates natural resources and ecosystems and safeguards the capacity of future generations to feed themselves sustainably. Sustainable food is good for the people, the regions and our planet.
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