Root vegetable salsa
- Swede (yellow turnip) 1 each
- Parsnip 1 each
- Diced white onions ½ each
- Limejuice ½ lime
- Ghoa cress 1punnet
Caramelized baked celeriac recipe and pani puri filled with ghoa cress and avocado guacamole and root vegetable salsa
Caramelized baked celeriac recipe and pani puri filled with ghoa cress and avocado guacamole and root vegetable salsa
60 min
Caramelized baked celeriac and pani puri filled with ghoa cress and avocado guacamole and root vegetable salsa.
Use Ghoa Cress, Paztizz tops and Vene cress available at Koppert Cress.
Ingredients
Caramelized celeriac
- Celeriac ball 1 small
- Olive oil. 1 tbsp
Guacamole
- Ripe avocado 1each
- Lemon juice ½ tsp
Method
Root vegetable salsa
Peel, cook and dice the root vegetables and put into a mixing bowl.
Add the limejuice, the chopped ghoa cress and the seeds (from the same punnet)
Season to taste, mix well and keep aside.
Caramelized celeriac
Bake the whole celeriac skin on in the oven at 150C for 1hour.
Once cooked, peel the skin off and cut into thick slices.
Using a round cutter, cut out some pieces and caramelized in a hot frying pan with a bit of olive oil.
Guacamole
Proceed by making the guacamole, as you would normally do.
You can and buy the Pani Puri ready to fry, just lay on a tissue paper once it has puffed up, crack the top open with the back of the spoon and fill with Guacamole to the third, then add the root vegetable salsa and finish by fresh Ghoa cress to top it up
Dress the plate as show and add a few leaves of Paztizz tops and Vene cress.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
