Warm salad with root vegetables

Name: Warm salad with root vegetables
Total time: 40 min
Yield: 4
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

Cookinero 9 November 2022

How to cook Warm salad with root vegetables

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.