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Diced celeriac with potato, tapioca and sudachi

BY MAURO COLAGRECO - Six perfect bite-sized potato cubes with celeriac mousse and tapioca. A treat to all the senses, that will make you crave for more. Finished with parsley water dressing and sudachi vinaigrette.

How to prepare

SERVE HOT

STEPS

  • Place the celeriac cubes box in the preheated oven (160 C) without the lid for 3 minutes or in the microwave on low power for 20 seconds. The cubes should be warm and not hot inside.
  • Arrange the celeriac cubes in a soup bowl, forming 2 lines of 3 cubes, with the help of a spoon and a fork.
  • Mix the parsley water dressing, the mixed condiments and the sudashi vinaigrette with a spoon to create your dressing. Pour it generously over the celeriac cubes and around.
  • Arrange the oxalis on top of the cubes.
  • COMPONENTS:

    Potato cubes with celeriac, mixed condiments, sudachi vinaigrette, parsley water dressing, oxalis.

    NECESSARY EQUIPMENT:

    Oven or microwave, kitchen tweezers, spoon, palette knife.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    15 minutes.

    OVEN TEMPERATURE:

    160°C

    Allergens

    Sulphites, milk, celery. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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