Ingredients :
– 160 g celeriac, sliced
– 4 tomatoes
– basil
– 10 ml olive oil
– 10 g sea salt
– 1 clove garlic
– 1 pinch table salt
– 1 pinch sugar, pepper
Recipe :
To Dry the Tomatoes (do the day before) :
– Preheat oven to 325°F (160°C)
– Cut the tomatoes into quarters, remove seeds.
– Sprinkle a baking tray with salt, sugar and pepper.
– Slice garlic carefully.
– Put tomatoes on baking tray, with a slice of garlic under each one.
– Put in ove, for 45 – 60 minutes.
Basil :
– Blanch the the basil in boiling water, with sea salt.
– refresh with iced water.
– Strain and mix.
– Adjust seasoning.
Celeriac :
– Cook in the same water, refresh and season. Put to one side.
– Season each piece of tomato with basil.
– Place a couple of pieces of tomato on each plate and top with celeriac (see photo).
Advice :
Try making ‘vegetable crisps’ for a fun starter or snack : Thinly slice some beetroot, courgette, celery, carrots or any other vegetables you fancy, then arrange on an oven tray.
Cook at a very low heat for 30 minutes, by which time the vegetables will have lost their liquid and become crisp and crunchy, without any oil !bonappetit:)
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