Celeriac on an open fire with gomasio and rosemary. Vinaigrette of pink grapefruit and cranberries. Dried cranberries and Ghoa cress.
For 4 persons
Preparation time: between 90 and 120 minutes
Recommended drink: CORNET Smoked - Brewery De Hoorn
Ingrediënts
- 1 small celeriac
- 100 g fresh or frozen cranberries
- 1 pink grapefruit
- A few branches of fresh rosemary
- 120 g dried cranberries
- Gomasio classic Verstegen
- cup of Ghoa Cress - Koppert Cress
- Arqan argan oil
- strong dash of olive oil Iluigi
- black pepper mill Verstegen
- coarse sea salt mill Verstegen
Preparation method:
Celeriac:
Wash, dry and rub celeriac in with argan oil. Season with gomasio.
Place on the grill and turn regularly so that it cooks evenly.
Take a bunch of fresh rosemary. Put some olive oil in a jar and dip the rosemary in it. Then regularly rub in the celeriac on all sides. The cooking of the celeriac can take up to 2 hours depending on the thickness of the celeriac.
Vinaigrette:
Stew the cranberries in some olive oil until they form a compote. Now add some zest and juice of grapefruit. Mix everything into a beautiful pink running vinaigrette
Celeriac emulsion:
When celeriac is cooked, peel it off with a knife
Cut 4 discs to place on the plates.
Cut the rest into blocks and mix it together with a pour of water, a good pour of olive oil, a sprig of finely chopped rosemary and sea salt to a smooth emulsion.
Finish:
Place a warm wipe of emulsion on each plate. Add a disc of cooked celeriac each time. Divide some vinaigrette over the preparation.
Finish with some extra gomasio, dried cranberries and some sprigs of Ghoa cress.
Used culinary techniques
