Mashed Celeriac with Brussels Sprouts, Endive and Lupins

Servings: 4
Prep time: 25
Cooking time: 15
  1. 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
  2. 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
  3. 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
  4. Peel the endive with a knife and turn the finest leaves. Peel the lupins and toss with lemon juice
  5. 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.