Celeriac pavé

Name: Celeriac pavé
Ingredients: 1 Salt; 2 Potato starch; 2 smoked olive oil; 1 kg Celeriac; pepper from the mill

Thin layers of celeriac baked in the oven. Also known as millefeuille. Recipe for two cake tins (18 x 8 cm).With vegetables, your guests truly experience the flavors of autumn. Our chefs guide you through vegetable preparations and vegetable garnishes.

Ingredients

1Salt

2Potato starch

2smoked olive oil

1kgCeleriac

pepper from the mill

Preparation

Peel the celeriac, cut into pieces, and use a mandoline to slice into thin slices.
Place the slices in a bowl and mix with the potato starch, smoked olive oil, and salt and pepper.
Toss well so the starch is distributed with the oil.
Line a cake tin with baking paper.
Fill the tin with the celeriac slices, overlapping them like roof tiles.
Grind some pepper between the slices.
Fill the tin completely.
Fold the baking paper inward and press everything down firmly.
Wrap the tin in aluminum foil and cook in the oven at 230°C for 30 minutes.
Place the tin under pressure in the fridge so everything is well compressed (at least 4 hours).
Remove from the tin, cut into slices, and fry these in a pan with oil before serving.