Gastronomixs

Pickled celeriac ribbons

The celeriac is marinated raw. It therefore has a raw character but can be shaped.

Creation by Danni Barry, Clenaghans Restaurant, Craigavon, United Kingdom.

Makes 650g.

Pickled celeriac ribbons

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Ingredients

900

g

celeriac

150

ml

white wine vinegar

75

g

sugar

75

ml

water

1

 

shallot, finely chopped

6

 

white peppercorns

1

whole

bay leaf

Preparation method

  • Peel the celeriac and cut into quarters.
  • Use a mandoline to slice the celeriac into twenty flat ribbons so that they can be folded.
  • Use a knife to cut them into straight strips and keep the cut-offs for use in another preparation.
  • Briefly bring the remaining ingredients to the boil and then set aside to cool.
  • Place the celeriac ribbons in the liquid for 20 minutes and allow them to marinate.

Serving suggestions

  • In a composition with turbot, mushrooms, and hazelnut.
  • In a composition with several celeriac preparations.
  • Delicious with cod, mussels, and algae.

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