for 4 person

Celeriac

2 tbsp	olive oil
2	garlic cloves, bruised
10	sage leaves
800 g	celeriac, cut into slices approx. 2 cm thick
¼ tsp	salt
a little	pepper
2 dl	vegetable bouillon
2	bay leaves
1 tin	white beans (approx. 410 g, rinsed, drained

Olive salsa

1 tsp	Dijon mustard
2 tbsp	white balsamic vinegar
3 tbsp	olive oil
80 g	pitted green olives, finely chopped
1 tbsp	capers, finely chopped
2 bunch	flat-leaf parsley, finely chopped
1	organic lemon use a little grated zest and 1 tbsp of juice
¼ tsp	salt

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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