Celeriac with honey-caramelized beetroot

Ingredients

Celeriac Purée:

1 kg potatoes, peeled and diced

1 celeriac, peeled and diced

1 teaspoon ground fennel seeds

1 tablespoon mustard

a splash of cream

50 g roasted pumpkin seeds

100 grams arugula

freshly ground pepper and salt to taste

200 g sheep's cheese in oil (optional)

Beetroot in Honey:

2 tablespoons olive oil

2 tablespoons fresh rosemary or 2 teaspoons dried

500 g cooked beetroot, cut into pieces

4 tablespoons balsamic vinegar

3 tablespoons honey

Preparation

1. Place the potatoes in a pot with two fingers of water. Place the celeriac on top of the potatoes. Season with salt.
2. Bring to a boil and cook for 5 minutes. Place the pot in the Ecostoof for 45 minutes.
3. Meanwhile, heat the olive oil in a pan and sauté the rosemary, then the beetroot for 5 minutes over medium heat, stirring. After 5 minutes, add the balsamic vinegar and honey and stir well. Reduce the heat and let the beets caramelize for at least 10 minutes until almost all the moisture has evaporated.
4. Drain the potatoes and celeriac. Add the fennel seeds, mustard, and cream and mash into a coarse purée. Season with pepper and salt.
5. Place the purée in bowls and turn them onto a plate. Sprinkle the purée balls with the roasted pumpkin seeds. Arrange the beetroot on the plate and garnish with arugula. Also delicious with feta cubes in oil.