for 4 people

Vegetables

2	onions, cut into pieces
500 g	celeriac, cut into approx. 2 cm pieces
2 tbsp	olive oil
½ tsp	salt
a little	pepper
2	organic lemons, halved, cut in thin slices,
2 tbsp	sugar
800 g	pointed cabbage, cut into slices approx. 3 cm thick
½ tsp	salt

Celeriac puree

200 g	Gorgonzola-Mascarpone
1 dl	water
	salt and pepper to taste

To serve

4 tbsp	white balsamic vinegar
2 tbsp	olive oil
½ tsp	salt
2 tbsp	fried onions

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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