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
Vegetables
Celeriac puree
To serve
How it's done
Vegetables
Place the onions, celeriac and half the oil in a bowl, mix, season, spread on a baking tray lined with baking paper. Place the lemon slices and sugar in the same bowl, mix, arrange next to the vegetables. Spread the pointed cabbage on a second baking tray lined with baking paper, brush with the remaining oil, season with salt.
To bake
Approx. 30 mins. in an oven preheated to 200 °C (convection). Remove, allow to cool slightly.
Celeriac puree
Place the Gorgonzola and water with the celeriac and onions in a blender, puree, season.
To serve
Spread the puree onto plates, arrange the cabbage slices on top. Whisk the balsamic, oil and salt in a small dish. Add the lemon slices, mix, arrange on top of the cabbage. Top with fried onions.
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