Servings:
4
Prep time:
25
Cooking time:
15
INGREDIENTS
- - 700 g of brussels sprouts
- - 1 celeriac
- - 1 head of endive
- - 100 g of lupine, soaked
- - turmeric
- - 0.50 lemon
- - Extra virgin olive oil
- - Chilli oil
- - Sesame oil
- - salt
- - Mixed herbs
INSTRUCTIONS
- Peel the celeriac, cut the flesh into regular cubes and boil for 10-15 minutes in lightly salted water. Drain and mash it until you have a smooth puree. If too thick stretch it with a bit of water. At the end season with 2 tablespoons of olive oil and a few drops of hot oil. keep warm
- Clean the Brussels sprouts and boil for 2 minutes in lightly salted water. Let cool immediately in ice water and then toss briefly in 1 to 2 tablespoons of sesame oil or olive oil and salt them lightly. Keep these warm
- Peel the turmeric root and cut it into cubes, put them then in a glass and cover with sesame oil or olive oil. Alternatively, dissolve half a teaspoon of turmeric powder in 2-3 tablespoons of olive oil
- Peel the endive with a knife and turn the finest leaves. Peel the lupins and toss with lemon juice
- Spread the celeriac purè on the dish. arrange on it the sauteed sprouts and continue with the endive leaves and lupins. Season with 2 tablespoons of turmeric oil, a sprinkling of salt and possibly decorated with herbs.
