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
Chilli sauce
To serve
How it's done
Celeriac
Mix the celeriac, cornflour, oil and salt in a bowl, spread on a baking tray lined with baking paper.
To roast
Approx. 40 mins. in the centre of an oven preheated to 220 °C.
Chilli sauce
Place the chilli in a measuring cup along with all the other ingredients up to and including the salt, puree, pour into a pan. Mix in the cornflour using a whisk, bring to the boil. Reduce the heat, simmer for approx. 2 mins., allow to cool slightly.
To serve
Spread the crème fraîche on a platter, remove the celeriac from the oven, serve on top of the crème fraîche, drizzle with the sauce. Garnish with cress.
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