Celery with anchovy vinaigrette

2-4 people

90 minutes

Pizza

Baked celeriac with anchovy vinaigrette

When summer draws to a close, the topsoil fortunately continues to offer delicacies. Personally, I love root vegetables, but especially my love has fallen on celeriac. You can bake it. Fry it. Pickle it. Tear it. You can do an infinite amount of good with it, and best of all is the taste, which transforms depending on how it is prepared.

Ingredients

1 medium celeriac
1-2 tbsp.
Sherry vinegar or apple balsamic vinegar
1 tsp. anchovy fillets
1 shallot, finely chopped
1 DL. fresh parsley, chopped
1-2 tbsp. lemon juice
1/2 dl. good olive oil - preferably from anchovy fillets
Sea salt and pepper

Procedure method

Scrub and wash the celeriac, cut off the root net.
Place the celeriac on a piece of silver paper and drizzle a little sherry vinegar or apple balsamic over it and season with a small handful of sea salt and grated lemon peel.
Wrap it and bake it at 180 degrees for approx. 1 ¼ hours until it is tender and then let it cool in the silver foil until it is warm.
Make a vinaigrette from 1 dl. olive oil, ½ dl. sherry vinegar/apple balsamic, finely chopped shallots and parsley.
Roughly chop the anchovies and toss them in the vinaigrette together with the oil they are in and season with salt, pepper, lemon juice and grated lemon peel.
Cut the warm celeriac into thick slices and arrange one slice per per person and spread the anchovy vinaigrette over and serve :)

Course of action
Scrub and wash the celeriac thoroughly and cut off the root net.
Place the celeriac on a piece of silver paper and drizzle a little sherry vinegar or apple balsamic over it and season with a small handful of sea salt and grated lemon peel. Wrap it and bake it at 180 degrees for approx. 1 ¼ hours until it is tender and then let it cool in the silver foil until it is warm.
Make a vinaigrette from 1 dl. olive oil, ½ dl. sherry vinegar/apple balsamic, finely chopped shallots and parsley. Roughly chop the anchovies and toss them in the vinaigrette together with the oil they are in and season with salt, pepper, lemon juice and grated lemon peel.
Cut the warm celeriac into thick slices and arrange one slice per per person and spread the anchovy vinaigrette over and serve :)

Celery - a root vegetable that contains many vitamins and minerals

Raw celeriac tastes a bit like celery. When cooked, the taste is rich, mild and sweet. Compared to other root vegetables, celeriac only takes a short time to become soft and delicious.

Celery has a high content of vitamin K and dietary fibre. Celery is also a source of potassium.

Celery with anchovy vinaigrette

Baked celeriac with anchovy vinaigrette

Ingredients

Procedure method

Celery - a root vegetable that contains many vitamins and minerals

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