Celeriac tagliolini in parsley and coriander pesto sauce and shiitake mushrooms

 

serve 2

Ingredients:


Parsley and almonds pesto sauce:

  • 20 g Almonds
  • ½ red Apple
  • ½ Orange freshly squeezed Juice
  • ¾ Bunch of fresh Parsley
  • ¼ Bunch of fresh Coriander
  • 1 fresh red chilli
  • 2 Garlic cloves
  • 100 ml Extra virgin / Virgin Olive Oil
  • 2 pinch of ground Black Pepper
  • 2 pinch of Salt

Sautèe Shiitake in Tamari sauce :

  • 4 medium-small shiitake mushrooms
  • Tamari / Soy Sauce
  • Sunflower / Vegetable Oil

Celeriac tagliolini:

  • 200-240 g Celeriac Root
  • 500 ml water
  • 3 pinch of salt

Apple julienne:

  • ½ red Apple

Spicy candied Orange shavings:  [ option ]

  • skin of ½ Orange
  • 250 ml water
  • 50 ml White Wine Vinegar
  • 20 g icing Sugar
  • ground Smoked Paprika

Tools:

small size Wok Pan

Juice Extractor

medium size Boiling Pot

Blender

Chef Knife

Peeler

Chopping Board

[ option ]

Oven

medium size Deep Pan

medium-small Baking Tray

baking paper


Preparation:

Wash and rinse the herbs, squeeze the juice of half an orange, peel an apple, remove the core with the seeds and cut it in half, cut the stem of the chilli and then cut it in half and remove the core and seeds, peel the garlic and remove the core.
Blend the pesto ingredients all together until it’s creamy and smooth.
Slice the shiitake mushrooms, and sautèe them with the oil and tamari sauce until brown.
Wash, peel and cut in 1 cm wide long slices the celeriac and then peel the tagliolini out of the slices, pre boil half liter of water in a boiling pot to blanch them, then lightly rinse with cold water.
Cut in julienne half peeled apple.

[ option ]

Take off the white part from the orange zest and thinly slice it, pre boil quarter liter of water and 50 ml of white wine vinegar and in a deep pan and boil the zests for 1 minute, take off from heating and let the water cool for couple minutes, repeat the process 3-5 times, rinse and dry the zests and then place them in a tray with baking paper, dust with icing sugar and smoked paprika, pre heat the oven to 180°c and bake the zest until dry.


Serving:

Mix the sauce with the celeriac tagliolini, the apple julienne and the sauteed shiitake and garnish with the candied orange zests and fresh chopped parsley and serve it in a salad bowl.

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