Roasted celeriac and ravioli, salsify chips and butter sauce

Name: Roasted celeriac and ravioli, salsify chips and butter sauce
Ingredients: Pepper and salt; Flour; Butter (for frying); 2 units.items Celeriac; 4 units.items Slices of puffed celeriac (thinly sliced); 1 Mustard; 4 Root vegetable, diced brunoise; 2 Sushi vinegar; 0.5 units.items Shallot (chopped); Salsify; 1 units.items Portobello; 1 Cinnamon powder; 2 units.items Shallot (chopped); 2 units.items Garlic cloves; 300 g Butter; 2 Coriander seed; 150 g White wine; 50 g Sushi vinegar; 250 g Cream; 1 units.items Cèpes bouillon cube; 0.5 units.items Lemon juice

In this dish, celeriac is prepared in two ways, with roasting as the base. The approximate cost price per person is €2.50.

Ingredients

Pepper and salt

Flour

Butter (for frying)

2units.itemsCeleriac

4units.itemsSlices of puffed celeriac (thinly sliced)

1Mustard

4Root vegetable, diced brunoise

2Sushi vinegar

0.5units.itemsShallot (chopped)

1units.itemsPortobello

Salsify

1Cinnamon powder

2units.itemsShallot (chopped)

2units.itemsGarlic cloves

300gButter

2Coriander seed

150gWhite wine

50gSushi vinegar

250gCream

1units.itemsCèpes bouillon cube

0.5units.itemsLemon juice

Preparation

Cook the celeriac, depending on its size, for about 2 hours at 180°C wrapped in aluminum foil.
Let it cool and place the celeriac with the aluminum foil in the refrigerator for about 12 hours.
Slice a few thin pieces on the slicer for the ravioli (later fold these over with the filling).
Portion the rest into the desired size and save the trimmings for the ravioli filling.
Season the celeriac with pepper and salt and lightly flour it.
Sear in the pan so a nice crust forms around the celeriac (baste with the butter).

Sauté the portobello with the shallot.
Deglaze with sushi vinegar.
Add the celeriac and season with a small spoonful of mustard.
Use the mixture for the thinly sliced celeriac (place the filling inside and fold over).

Brush and wash the salsify thoroughly.
Slice thinly on a mandoline and fry at about 150°C until nicely browned. Sprinkle with oil regularly.
Salt after frying and store on moisture absorbers.

Sauté the shallot, garlic, and coriander seed in the pan.
Add the cinnamon powder and deglaze with sushi vinegar and white wine.
Reduce to about 2/3.
Add the cream and the stock.
Season with freshly ground pepper and lemon juice.
Finish with the butter (cold butter).

Arrange the slices on the plate.
Place the ravioli on top.
Drape the sauce around the celeriac.
Top with salsify.

Featured products in this recipe

More featured products

Star

25226060

Bouillon porcini mushrooms

per Case 10 items

per unit à 48 Case

34277006

Scorzonera

per Bag 1 Kilogram

per unit à 5 Bag

More featured products

Related recipes and techniques

Herb crêpes with mushrooms and pumpkin

Mushrooms and pumpkin embody autumn. The approximate cost price per person is €1.90. This recipe serves 4 people.

Stewed apple with cream of potato and Jerusalem artichoke, sauerkraut and Bowland cheese

This dish can be seen as a kind of upside-down "hete bliksem". The approximate cost price per person is €2.95.

Roasted Brussels sprouts with green curry and red cabbage

Roasted Brussels sprouts, pickled red cabbage, green curry cream, green apple, and cashew nuts. The approximate cost per person is €1.25.

Mexican shortrib, tamarind and pineapple sauce, served with tomato rice

Beef short ribs, brined for 24 hours in a wet brine, then cooked sous-vide for approximately 15 hours. The approximate cost price per person is €3.50.

Roasted celeriac and ravioli, salsify chips and butter sauce

Ingredients