Caramelized baked celeriac and Pani Puri

(4 to 6 portions)

Root vegetable salsa:

• 1 swede (yellow turnip)
• 1 parsnip
• ½ diced white onion
• juice from ½ lime 
• 1 punnet Ghoa Cress
• Season to taste

Caramelized celeriac:

• 1 small celeriac ball
• 1 tbsp olive oil
• Season to taste

Guacamole:

• 1 ripe avocado 
• ½ tsp lemon juice
• Seasoning

Root vegetable salsa:

• Peel, cook and dice the root vegetables and put into a mixing bowl.
• Add the lime juice, the chopped Ghoa Cress and the seeds (from the same punnet). 
• Season to taste, mix well and keep aside.

Caramelized celeriac:

• Bake the whole celeriac skin on in the oven at 150°C for 1 hour.
• Once cooked, peel the skin off and cut into thick slices.
• Using a round cutter cut out some pieces and caramelize them in a hot frying pan with a bit of olive oil.

Guacamole:

• Proceed by making the guacamole as you would normally do.

You can and buy the Pani Puri ready to fry, just lay on a tissue paper once it's puffed, crack the top open with the back of the spoon and fill with Guacamole to a third, then add the root vegetable salsa and finish with a topping of fresh Ghoa Cress. 

Dress the plate as shown on the photo and add a few leaves of Paztizz Tops and Vene Cress.

Recipe: Franck Pontais