- 1 celeriac
- 2 Pink Lady® apples
- 1 litre soy milk
- A drizzle olive oil for decoration
- a sprig of fresh thyme
- the juice of 1 lemon
- salt and pepper
- 1 chicken bouillon cube
- 12 leaves from a celery stalk; fried
- a pinch of fine salt (fleur de sel)
- a grind of pepper
- celeriac chips (1/2 celeriac)
- 1 Pink Lady® apple sliced into sticks
- 4 dried tomato slices
Let’s go !
- 1- Peel the celeriac and chop into large pieces. Put the celeriac in a saucepan and cover with the chicken broth or water and let cook. Meanwhile, peel the apples, slice them into large pieces and cook them with a little bit of water, a small piece of butter and the sprig of fresh thyme, covered with a lid. Mix the apples with the celeriac, thin with the soy milk and season to taste.
- 2- Cook the celery chips and the celery leaves in a deep fryer without letting them colour too much, and then drain them on absorbent paper. Without peeling it, cut the Pink Lady® apple into sticks, and drizzle some lemon juice over to keep the apple sticks from turning brown.
The special touch
Arrange the apple sticks in a square bowl. Place the dried tomato slices and the sprig of thyme on top of the apple sticks and drizzle with the olive oil. Add a pinch of fine salt and a grind of pepper. Serve the cream piping hot, separately.
A recipe from Jacques and Laurent Pourcel "Le Jardin des Sens", Montpellier "Maison Blanche", Paris.
