Beetroot Bundle
This colorful and flavorful dish combines the earthy sweetness of beetroots with the subtle nuttiness of celeriac, layered with aromatic garlic and thyme. Topped with peppery arugula and creamy Parmesan cheese, this dish is a feast for the senses.
— Constant Cookbook
Ingredients
- 2 whole beetroots (fresh or cooked)
- ½ a celeriac
- 2 garlic cloves
- 1 onion
- sprig of thyme
- butter or olive oil
- rucola
- hand of grated parmasan
- some olive oil for dressling
Instructions
- Cook the fresh beetroot for over 1 hour. Slice the celeriac into dices and cook sepertly from the beetroot till tender in vegetable stock with the onion, 2 garlic cloves and sprig of thyme. When ready mash the celeriac with a bit of butter or some olive oil and trow in a large amount of parmasan.
- Peel and slice the beetroot in to slices.
- take a small bowl and start layering starting with the beetroot, rucola, mash and beetroot again and so own.
- turn the bowl on a plate, dizzle some olive oil over the creation and decorate with the left over parmasan.
Yield
Serves 2
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