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
Marinade
Coriander oil
Serve
Utensils
For an ovenproof dish that can hold approx. 1 litre, greased
How it's done
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Celeriac
Wash the celeriac thoroughly, pierce multiple times with a sharp knife. Cover and simmer the celeriac in boiling salted water for approx. 30 mins. Remove the celeriac, drain.
Marinade
In a small bowl, combine the oil with all the other ingredients up to and including the salt. Brush the celeriac with ¼ of the marinade, place in the dish, pour in the water. Set aside the remainder of the marinade.
Bake
Approx. 50 mins. on the bottom shelf of an oven preheated to 180 °C. Remove.
Coriander oil
Mix the coriander with the reserved marinade.
Serve
Cut the celeriac into slices, sprinkle with the fleur de sel, drizzle with the coriander oil.
| Serve with: | Basmati rice |
|---|
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