Warm salad with root vegetables

Ingredients

• 400 g mini potatoes
• 200 g of carrots
• 600 g celery root
• 400 ml of coconut milk
• 200 g white bread
• 4 handfuls of corn lettuce
• 4 handfuls of arugula
• 4 tsp vegetable oil
• 4 tsp shelled sunflower seeds
• 1 st. l. balsamic cream
• salt, pepper to taste

Cooking

Step 1

Peeled celery root cut into medium cubes, pour milk and cook until soft. Throw a third of the cubes into a colander. Transfer the rest of the celery to a blender with a small amount of milk in which it was boiled. Grind. With the remaining milk from cooking, adjust the desired density of the sauce. Salt and pepper to taste.

Step 2

Boil mini-potatoes in their skins until soft, cool slightly, peel, cut in half, fry in oil until golden brown.

Step 3

Cut the carrots into cubes (the size of celery) and fry in oil or deep-fry until golden brown. Transfer to paper towels to get rid of excess oil.

Step 4

Cut the pulp of white bread for toast into cubes (the size of vegetables) and dry in the oven.

Step 5

Pour coconut sauce into deep bowls, top with a mix of carrots, celery root, arugula, corn lettuce and croutons, next to mini-potato halves. Top with arugula and lettuce. Sprinkle the salad with seeds and garnish with drops of balsamic cream.