for 2 people

Celeriac

1	celeriac (approx. 400 g)
1 tbsp	olive oil

To serve

2 tbsp	olive oil
¼ tsp	sea salt
a little	pepper
1	Fine Food burrata with truffles , torn into pieces
20 g	rocket
20 g	pomegranate seeds
2 tbsp	pine nuts, roasted
1	organic lemon, use a little grated zest

How it's done

Celeriac

Wash the celeriac well with the skin on, place on a baking tray lined with baking paper, brush with the oil.

To bake

Approx. 1 hr. in the centre of an oven preheated to 200 °C. Remove, wrap the celeriac in cling film, leave to cool, marinate in the fridge for approx. 4 hrs.

To serve

Cut the celeriac into approx. 4 mm slices, plate up. Drizzle with olive oil, season. Top with the burrata and rucola. Sprinkle with pomegranate seeds, pine nuts and lemon zest.

Show complete recipe