Ingredients for the vegetable stock
- 700 ml water
- 2 celeriac
- 4 carrots
- 5 mushrooms
- 3 onions
- rapeseed oil
- salt, pepper
To prepare the vegetable stock
Cut the celeriac, carrots, onions and mushrooms into cubes. Then season with salt and pepper, marinate thoroughly with the rapeseed oil and roast on a tray in the combi-steam cooker (205 °C) for approx. 30 minutes until dark brown, mixing the vegetables regularly during that time. Bring the roasted vegetables to the boil in 700 ml water, cover and allow to infuse for 45 minutes.
Ingredients for the onions
- 15 white onions
- oil for frying
To prepare the onions
Peel the white onions, cut into rings and fry in a dash of oil. Reduce the heat so that the juice can escape. Reduce the heat again and fry. Repeat this process three times until the onions are completely soft and the mixture is golden yellow in colour. Add the prepared vegetable stock, bring to the boil once and reduce for 10 minutes. Then cover and allow to infuse for 45 minutes.
Ingredients for the vacuum-packed celeriac
- 1 celeriac
- olive oil
- salt
To prepare the vacuum-packed celeriac
Cut the celeriac into large slices and place in a vacuum bag, add a little salt and olive oil and then vacuum-seal in the vacuum drawer. Steam the bag in the combi-steam cooker at 90 °C for 10–13 minutes until the celeriac is soft. Once the celeriac is cooked all the way through, remove it from the bag and fry in the pan until golden.
As an alternative: Ingredients for the braised celeriac
- 1 celeriac
- olive oil
To prepare the braised celeriac
Place the celeriac in an ovenproof dish, drizzle with olive oil and roast for 2½–3 hours. Drizzle the celeriac with oil from the dish every 30 minutes until it is soft throughout. Then remove from the dish and cut into large slices.
Ingredients for the pea cream
- 400 g peas (frozen)
- 1 onion
- sunflower oil
- salt
- pepper
To prepare the pea cream
Bring the peas briefly to the boil in a little salted water, then drain and set aside. Alternative with fresh peas: Briefly blanch the fresh peas and rinse in ice-cold water. Season the peas with vinegar and salt. Peel and dice the onion. Heat the sunflower oil in a pan and briefly sweat the onion. Place the peas and a pinch of salt in a tall container, add the onion. Puree well with a handheld blender.