Christmas recipe: Celeriac scallops *SLOTED*

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Christmas recipe: celeriac scallops

Celeriac is a nice big vegetable that you can easily cut into all kinds of shapes. By making small slices of it, you can create a scallop effect. They are then smothered with vegetable butter, giving them a buttery texture. This is how to make a very fancy dish with an inexpensive vegetable.

Ingredients:

for approx. 6 persons

• 1 celeriac, in 3 cm thick slices
• 75 g vegetable cooking butter
• 2 sprigs tarragon
• 1 garlic clove, crushed
• salt and pepper to taste
• 100 g glasswort
• 1 portion of béarnaise sauce
• edible flowers, for garnish

Additional supplies

• biscuit cutter, Ø approx. 4-5 cm

Preparation

Using the biscuit cutter, cut out rounds from the celeriac slices. You want to be able to serve two to three per plate. Cut a grid pattern into one side of the rounds with a sharp knife. Heat the butter in a frying pan and fry the rounds on both sides in the butter until nicely coloured. Fry the sprigs of tarragon and the crushed garlic clove with them.

Turn all rounds with the notched side up. Add 200 ml of water. Season generously with salt and pepper (you need at least 1 teaspoon of salt). This will make or break the flavour of the dish. Let the liquid reduce completely on low heat. The rounds will absorb the butter, giving them a delicious texture. When the liquid has completely evaporated, the rounds should be perfectly cooked.

Bring a pan of water to the boil and blanch the samphire for a few seconds. Drain in a colander and rinse immediately with cold water to stop the cooking process.

Spoon 1 to 2 tablespoons of béarnaise sauce onto the plates, put the rounded side of a spoon into it and make a quick swirl across the plate. Place two or three celeriac rounds (notched side up) in the sauce. Garnish with the samphire and edible flowers.

This recipe is from 'Every day party' | Author: Maartje Borst and Lisette Kreischer | Kosmos Publishers | €29.99

This article was produced in collaboration with Kosmos Publishers

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