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Celeriac in silver foil with, vegetable cubes and cream of fresh herbs

Serves 4

INGREDIENTS:

2 fresh organic celeriac spuds

Assortment of fresh mixed vegetables:

Zucchini

Tomatoes

Aubergines

Cabbage turnips

Fennel

Aluminum foil

PREPARATION:

Preheat oven to 180°C. Wash and peel celeriac and cut into thick slices. Add fresh herbs and season with rock salt. Wrap slices individually in aluminum foil. Roast in preheated oven for 15-18 minutes. Wash and dice vegetables into cubes. Fry briefly in an oiled roasting pan.

When celeriac is ready, start with one slice of celeriac, cover with the vegetables cubes, then add another slice of celeriac, and so on.

Fresh herb base cream

INGREDIENTS:

2 medium sized potatoes

Chopped fresh herbs

Basil, parsley, lovage, chervil

Rock salt

Water

PREPARATION:

Boil potatoes with fresh herbs in water and rock salt until tender. Blend in food processor until very fine, season to taste.

The sauce should have a nice green colour.

Recipe by,