for 4 people

Celeriac

800 g	celeriac, peeled, sliced
1 tbsp	Maizena cornflour
1 tbsp	olive oil
½ tsp	salt

Chilli sauce

1	red chilli, deseeded, finely chopped
2 tbsp	rice vinegar
1 dl	water
1 tbsp	ground cane sugar
¼ tsp	salt
½ tbsp	Maizena cornflour

To serve

100 g	crème fraîche
20 g	cress

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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