Caramelized baked celeriac recipe and pani puri filled with ghoa cress and avocado guacamole and root vegetable salsa

Koppert Cress

Koppert Cress

Premium Supplier 2nd July 2020

Caramelized baked celeriac recipe and pani puri filled with ghoa cress and avocado guacamole and root vegetable salsa

60 min

Caramelized baked celeriac and pani puri filled with ghoa cress and avocado guacamole and root vegetable salsa.
Use Ghoa Cress, Paztizz tops and Vene cress available at Koppert Cress.

Ingredients

Root vegetable salsa

  • Swede (yellow turnip) 1 each
  • Parsnip 1 each
  • Diced white onions ½ each
  • Limejuice ½ lime
  • Ghoa cress 1punnet

Caramelized celeriac

  • Celeriac ball 1 small
  • Olive oil. 1 tbsp

Guacamole

  • Ripe avocado 1each
  • Lemon juice ½ tsp

Method

Root vegetable salsa

Peel, cook and dice the root vegetables and put into a mixing bowl.
Add the limejuice, the chopped ghoa cress and the seeds (from the same punnet)
Season to taste, mix well and keep aside.

Caramelized celeriac

Bake the whole celeriac skin on in the oven at 150C for 1hour.
Once cooked, peel the skin off and cut into thick slices.
Using a round cutter, cut out some pieces and caramelized in a hot frying pan with a bit of olive oil.

Guacamole

Proceed by making the guacamole, as you would normally do.
You can and buy the Pani Puri ready to fry, just lay on a tissue paper once it has puffed up, crack the top open with the back of the spoon and fill with Guacamole to the third, then add the root vegetable salsa and finish by fresh Ghoa cress to top it up
Dress the plate as show and add a few leaves of Paztizz tops and Vene cress.

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