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Warm salad with root vegetables
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.
Ingredients
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