Try out Food Creators Therese Elgquist's Baked celeriac with ginger durra, fried mushrooms, savoy cabbage, Furikake, avocado and peanut dressing.
1/2 savoy cabbage
400 g oyster mushrooms
2 tablespoons rapeseed oil
1 tablespoon cold pressed olive oil
Salt and freshly ground black pepper
2 dl durra, uncooked*
1 tbsp grated fresh ginger, or 2 teaspoons grinded
1/2 teaspoon salt
Cress Peanut dressing (seperat recipe)
Heat the oven to 175 degrees. Cut off the bottom from the root celery. Scrub the rest well. Brush with oil and place in a baking dish. Bake in the middle of the oven for about 75-90 minutes (depending on the size of the celery root), until it’s completely soft and has a slightly golden and crispy surface. Allow to cool slightly and then cut into slices.
In the meantime, cook durr according to the instructions on the package, with the ginger (if you have already cooked cooked durra you can mix it with the ginger afterwards). Remove the leaves from the savoy cabbage, cut off the coarse stalk on each leaf and shred the rest. Steam for 7-10 minutes until the cabbage softens.
Fry the mushrooms in a little oil on medium heat until it is colored. Salt and pepper light. Cut the avocados in half and take out of the peel. Sprinkle the Furikake on a plate and place the cut surface of the avocado down.
Distribute durra, savoy cabbage and mushrooms in a plate. Add a few slices of celery and an avocado half on top. Swirl over peanut dressing and garnish with cress.
Tip! Durra is a gluten-free cereal with good consistency and taste - which also contains a lot of protein and minerals. If you can’t find durra, you can use some other cereals such as white quinoa / brown rice / black rice / oatmeal.
1/2 dl unsweetened peanut butter
1 dl water
1 tbsp tamari sauce
2 pinches of Granit Spice Chili/Coriander
Mix all ingredients into a smooth dressing. Add salt to taste.
Recepies made from prep chart!
Posted in Recipes
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