Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Celeriac
Olive salsa
How it's done
Celeriac
Heat the oil in a wide non-stick frying pan. Add the garlic and sage. Season the celeriac slices, fry in batches for approx. 10 mins. on each side. Pour in the stock, add the bay leaf, cover and cook for approx. 5 mins. Add the beans, continue to cook for a further 5 mins.
Olive salsa
Combine the mustard, balsamic and oil. Add the olives, capers, parsley, lemon zest and juice, mix and season with salt. Plate up the celeriac steaks and beans in deep dishes along with the stock, drizzle the olive salsa on top.
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