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Celeriac, red cabbage, sea lettuce, and roasted mustard

Celeriac, red cabbage, sea lettuce, and roasted mustard made from Zwolse mustard.

Ingredients

1Celeriac
Picudo olive oil
Thyme
pickled lemon
1purple cabbage
Kewpie wasabi dressing
Garlic
Zwolle mustard
sea lettuce

Preparation

  1. Freeze the pickled lemons. Wash the celeriac thoroughly.
  2. Grate the pickled lemon over the celeriac.
  3. Place the celeriac in a vacuum bag or aluminum foil. Add a sprig of thyme and a clove of garlic.
  4. Seal well and roast in an oven or on a Kamado barbecue for 2.5 hours at 150°C, depending on the size of the celeriac.
  5. Let the celeriac cool and cut into slices of 1.5 cm. Cut out rounds using a cutter.
  6. Fry the celeriac rounds in olive oil.
  7. Slice the red cabbage thinly and brush with the wasabi dressing.
  8. Roast with a blowtorch until nicely browned (the Maillard reaction).
  9. Make a crumble from the Zwolle mustard by slowly frying it in oil, making sure the mustard does not burn.
  10. Place the charred red cabbage on the plate. Add a little sea lettuce on top.
  11. Place the celeriac "scallop" in between. Add a little more sea lettuce on top.
  12. Sprinkle some charred mustard over the dish.