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Celeriac and Black Garlic Remoulade with Kombu Dashi Jelly

BY SIMON HULSTONE - Celeriac is such an underrated vegetable that Simon wants to bring to centre stage with this dish. Flavoured with local seaweed and finished with sticky sweet fermented black garlic, it highlights a wonderful versatile vegetable.

How to prepare

SERVE HOT

STEPS

  • Gently heat the dashi jelly in a saucepan until it becomes liquid. Then, pour it into a small bowl and let it cool off in the fridge to become solid again.
  • Add black garlic mayo to the container with celeriac and mix them together. Place the mixture into the centre of the bowl, using a spoon.
  • Take the dashy jelly out of the fridge once set, and place it in the centre of the bowl, using a spoon.
  • Place the apple, watermelon radish and kohlrabi discs in alternate colours around the celeriac in a perfect circle, ensuring that each disc overlaps.
  • Carefully scatter the seaweed powder over the top, followed by the samphire.
  • Add a dusting of seaweed powder and a small pinch of crispy celeriac on the top to finish the dish and serve.
  • COMPONENTS:

    Celeriac, discs (apple, kohlrabi and watermelon radish), dashi jelly, samphire, seaweed powder, black garlic mayo.

    NECESSARY EQUIPMENT:

    Tablespoon, teaspoon, scissors, palette knife, kitchen tweezers.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    10 minutes.

    Allergens

    Egg, celery, mustard, sulphites, soya. 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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