Roasted celeriac with salsify

Name: Roasted celeriac with salsify
Ingredients: 10 g Sunflower oil; 100 g Knorr Vegetable Bouillon Powder Authentic; 0.5 g Zwolsche stew spices; 100 g stem ginger; 2 Salsify; 1 PX sherry; 5 g Knorr Professional Spices Ginger Puree; 5 l Water; 350 g Parsnip purée; 1 Celeriac; 50 g dark chocolate 80%; 0.5 Sushi vinegar; 2.5 Knorr Professional Veal Jus; 0.5 g Chili flakes; 2.5 Apple juice; 150 g Butter; 4 g Gellan; 1 container of wood sorrel; Blender

This dish was developed in collaboration with Unilever Food Solutions and is suitable for 10 people.It consists of roasted celeriac with salsify, parsnip, ginger, and chocolate.

Ingredients

100gKnorr Vegetable Bouillon Powder Authentic

5lWater

1Celeriac

150gButter

100gstem ginger

0.5Sushi vinegar

2.5Apple juice

4gGellan

10gSunflower oil

0.5gZwolsche stew spices

1PX sherry

5gKnorr Professional Spices Ginger Puree

50gdark chocolate 80%

2.5Knorr Professional Veal Jus

0.5gChili flakes

2Salsify

350gParsnip purée

1container of wood sorrel

Blender

Preparation

Prepare the vegetable stock and cook the celeriac in it for 1 hour.
Melt the butter and roast the celeriac in the oven at 170ºC for 1.5 to 2 hours.

Blanch the ginger and rinse it.
Purée the ginger with the apple juice and sushi vinegar.
Mix in the gellan and bring the mixture to a boil.
Boil briefly and then pour the mixture into a dish.
Cool the mixture well and then blend into a smooth gel.

Heat the oil and add the ginger, chili flakes, and Zwolsche stew spices.
Deglaze with the PX sherry and add the demi-glace.
Bring to a gentle boil and stir in the chocolate.

Wash the salsify thoroughly and then slice them into thin slices.
Fry them at about 140ºC until golden brown and season with a little salt.

Cut the celeriac into thin slices.
Arrange them on the plates and pipe some dots of parsnip purée and ginger gel on at random.
Garnish with the salsify chips and some wood sorrel.
Finish the dish with the sauce.