Celeriac on an open fire with gomasio and rosemary, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 1 small celeriac
• 100 g fresh or frozen cranberries
• 1 pink grapefruit
• A few branches of fresh rosemary
• 120 g dried cranberries
• Gomasio classic Verstegen
• cup of Ghoa Cress - Koppert Cress
• Arqan argan oil
• Strong dash of olive oil Iluigi
• Black pepper mill Verstegen
• Coarse sea salt mill Verstegen

Celeriac:

• Wash, dry and rub celeriac in with argan oil. Season with gomasio.
• Place on the grill and turn regularly so that it cooks evenly.
• Take a bunch of fresh rosemary.
• Put some olive oil in a jar and dip the rosemary in it.
• Then regularly rub in the celeriac on all sides.
• The cooking of the celeriac can take up to 2 hours depending on the thickness of the celeriac.

Vinaigrette:

• Stew the cranberries in some olive oil until they form a compote.
• Now add some zest and juice of grapefruit.
• Mix everything into a beautiful pink running vinaigrette.

Celeriac emulsion:

• When celeriac is cooked, peel it off with a knife.
• Cut 4 discs to place on the plates.
• Cut the rest into blocks and mix it together with a pour of water, a good pour of olive oil, a sprig of finely chopped rosemary and sea salt to a smooth emulsion.

To finish off:

• Place a warm wipe of emulsion on each plate.
• Add a disc of cooked celeriac each time.
• Divide some vinaigrette over the preparation.
• Finish with some extra gomasio, dried cranberries and some sprigs of Ghoa Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 90-120 minutes 
Techniques: veggies 
Plate: Black Robust Plate