Celeriac baked in salt with salsify crisps, confit carrots with honey and rosemary, and vegan gravy
Ingredients:
- 1 celeriac
- 2kg coarse salt
- 4 egg whites
- 1 salsify
- 150ml oil for frying
- 400g carrots
- 200ml vegetable stock
Method:
1
Beat the egg whites until stiff and mix with the coarse salt. Put the celeriac on an oven tray, cover it with the above mix and bake it for 30-40 minutes. Take it out of the oven, break the cover, peel the celeriac and set aside.
2
Peel the salsify, cut it up and fry in olive oil. Se aside on absorbent paper.
3
Wash the carrots. Put a little butter in a saucepan and sauté the carrots. Then add the honey, rosemary and a little water, put the lid on the saucepan and leave to cook. Remove from the heat and set aside.
4
Make a stock with the surplus vegetables and let it reduce to a demi-glacé texture.