• 10min
  • 30min
  • Easy
  • 4 Portions
0 vote

A unique creation by one of the top Pourcel chefs, this dish will take your taste buds on an extraordinary journey. To try it, is to love it!

Preparation

Ingredients

  • 2 Pink Lady® apples
  • salt and pepper
  • Sea salt
  • 1 branch of thyme
  • 1 Juice of a lemon
  • fresh-ground pepper
  • 1 celeriac
  • 1 l soy milk
  • olive oil for decoration
  • 1 chicken bouillon cube
  • 12 leaves from a celery stalk; fried
  • celeriac chips (1/2 celeriac)
  • 1 Pink Lady® apple sliced into sticks
  • 4 dried tomato slices
Preparation
  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.

Pink Lady® top tip

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