Celeriac with honey-caramelized beetroot

Ingredients

Celeriac puree:

1 kg potatoes, peeled and diced

1 celeriac, peeled and diced

1 teaspoon ground fennel seeds

1 tablespoon mustard

dash of cream

50 grams roasted pumpkin seeds

100 grams arugula

freshly ground pepper and salt to taste

200 grams feta in oil (optional)

Beetroot in honey:

2 tablespoons olive oil

2 tablespoons fresh rosemary or 2 teaspoons dried

500 grams cooked beetroot, cut into wedges

4 tablespoons balsamic vinegar

3 tablespoons honey

Method

1. Place the potatoes in a pan with two finger joints of water. Place the celeriac on top of the potatoes. Season with salt.
2. Bring to a boil and let it boil vigorously for 5 minutes. Place the pan in the Ecostoof for 45 minutes.
3. Meanwhile, heat olive oil in a frying pan and sauté the rosemary and then the beetroot for 5 minutes over medium heat, stirring constantly. After 5 minutes, add the balsamic vinegar and honey and stir well. Reduce the heat and let the beetroot caramelize for 10 minutes or longer until almost all the liquid has evaporated.
4. Drain the potatoes and celeriac. Add fennel seeds, mustard and cream and mash into a coarse puree. Season with pepper and salt.
5. Spoon the puree into bowls and invert onto a plate. Sprinkle the puree mounds with the roasted pumpkin seeds. Place the beetroot on the plate and garnish with arugula. Also delicious with feta cubes in oil on top.