Baked celeriac with hazelnut salsa

Baked celeriac with hazelnut salsa
Baked celeriac with hazelnut salsa
Side dish 4 Persons Prima Donna maturo


34 oz. (1 kg) celeriac
2-3 tablespoons cider vinegar
5 sprigs thyme
1 tablespoon cold-pressed rapeseed oil
Salt and freshly ground pepper

1.7 oz. (50 g) savoy cabbage, cut into chunks
1 bunch parsley
1 dl cold-pressed rapeseed oil
3.4 oz. (100 g) Prima Donna maturo
1/2 dl apple vinegar
1 oz. (30 g) hazelnuts
Sea salt and freshly ground pepper
A little cane sugar or honey

Preparation method

Peel the celeriac and cut into chunks. Place the chunks in an ovenproof dish and combine with the vinegar, chopped thyme, rapeseed oil, salt and pepper. Bake the celeriac for 7-8 min. at 180º until tender but still firm. Remove the celeriac and allow to cool. Make the salsa by combining all ingredients in a food processor and processing into a chunky dip. Season to taste with salt, sugar and pepper and combine the salsa with the celeriac. Taste the result and add salt, pepper, sugar or vinegar if necessary. Baked celeriac is a great side dish that goes with almost anything, such as roasted pork, veal or poultry.