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
Kale
Puree
To serve
How it's done
Celeriac
Place the celeriac on a baking tray lined with baking paper, brush with oil, season.
Kale
Place the kale in a bowl. Add the oil, salt and pepper, mix, spread on a second baking tray lined with baking paper.
To roast
Approx. 10 mins. in an oven preheated to 200 °C (convection). Remove the kale, roast the celeriac for a further 15 mins. Remove.
Puree
Place half of the celeriac (approx. 350 g) in a blender with the soft goat's cheese and vanilla seeds, puree.
To serve
Plate up the remainder of the celeriac, brush with the truffle oil. Transfer the celeriac puree to a disposable piping bag, cut off the tip, pipe on top of the celeriac. Top with the kale, hazelnuts and summer truffle.
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