Cannelloni of celeriac, prawns and apple

The combination of North Sea prawns, Granny Smith apples and crème fraîche gives this celeriac cannelloni a refreshing flavour.

Creation by Patrick Stolker, Lute restaurant, Amstelveen, the Netherlands.

Makes 400 grams.

Cannelloni of celeriac, prawns and apple

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North Sea prawns



Granny Smith apples, brunoise



crème fraîche

As needed:



As needed:


salted lemon

As needed:


salt and pepper

Preparation method

  • Clean the celeriac and finely dice (brunoise) 100 grams of it. Cut the rest of the celeriac into thin slices using the food slicer.
  • Mix the celeriac cubes, apple cubes and North Sea prawns.
  • Add the crème fraîche to produce a creamy mixture.
  • Season to taste with salt, pepper, salted lemon, and chives and transfer the mixture to a piping bag.
  • Blanche the celeriac slices in salted water.
  • Place the celeriac slices on plastic foil, overlapping slightly, until you have the required size.
  • Pipe the mixture in the piping bag in the centre of the celeriac slices.
  • Roll up the cannellonis into tight rolls and store in the refrigerator. 
  • Slice to order for the best result.

Serving suggestions

  • Perfect paired with seafood like scallops or langoustines.
  • As a basis for a vegetarian dish, replace the prawns with vegetables such as fennel or chicory.
  • Delicious combined with lemon, black pepper, and dill.

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