Grilled celeriac with potato and sweet potato puree, tiger tomatoes and breadcrumbs salad with roasted Brussels sprouts and mushrooms. It might seem like a complicated dish, but it was easy to make it and it didn’t take long. I made this dish for lunch in one hour.
Ingredients for 4 servings of Celeriac with potatoes puree, tomato salad and Brussels sprouts:
– 1 celeriac
– 3 small to medium potatoes
– 1 sweet potato
– 12 Brussels sprouts
– 1/2 can of mushrooms
– 4 tiger tomatoes
– 1/2 slice of bread
– 1 teaspoon sesame seeds
– white pepper
– sea salt
– dry basil
Cut the celeriac in 4 thick slices and cook them on an oiled grill, on the hob for 3 minutes on each side. Put them in the oven at 180C / 160C fan for another 30-40 minutes, until the celeriac is soft.
Boil the potatoes in one pan and the sweet potatoes in another pan. The sweet potatoes need less time to cook, so it’s better to cook them separately. When all the potatoes are boiled, pass them through a potato ricer for a creamier and fluffier texture.
Add fine salt, white pepper and milk and mix the potato puree.
Trim and wash the Brussels sprouts, cut them in half, add fine salt and a couple of spoons of oil. Bake them in the oven at 180C / 160C fan until the sprouts are cooked. It will take around 30 minutes.
Make the breadcrumbs by processing the bread in a food processor. Heat a spoon of oil in a pan, add the breadcrumbs, the sesame seeds and the basil and stir once in a while until the breadcrumbs are done. Cut the tiger tomatoes in cubes and arrange them on the plate.