Young cabbage with raisins and seeds
2020-08-13 / test@t
Marbled celery root
The technique of preparing "marble" vegetables was invented in the famous Arzak restaurant (San Sebastian, Spain). Rustam Tangirov gives his author's version of this fashionable dish.
Ingredients
- celery root - 1 pc.
- baked beet juice - 200 g
- vegetable oil - 100 g
- honey - 50 g
- sugar - 30 g
- walnuts - 30 g
STEP-BY-STEP COOKING RECIPE
Step 1
Rinse the celery root thoroughly in cold water, wrap in plastic wrap and bake until tender in the oven (if baked in the oven, it will take about two hours at 180 degrees).
Step 2
Prepare beetroot oil. Squeeze the juice from the baked beetroot, strain, combine with vegetable oil (100 g) and honey, beat at high speed for three minutes with a submerged blender, in a stationary blender or thermomix.
Step 3
Pour sugar into the pan, add a little vegetable oil. When the sugar melts and begins to brown, add the walnuts. Stir and place immediately on a baking sheet.
Step 4
After cooking the celery root, marble it. To do this, let it cool, then poke it with a needle, cut it in half, place it in a vacuum bag along with the beetroot juice and leave it for a couple of hours. During this time, almost all the juice will seep into the holes - and the celery will turn out "marbled".
Step 5
Then cut it into thin slices with a knife or using a slicer, randomly lay out on a board. Drizzle with baked beetroot oil and sprinkle with caramelized nuts.
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