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
Celeriac, discs (apple, kohlrabi and watermelon radish), dashi jelly, samphire, seaweed powder, black garlic mayo.
Tablespoon, teaspoon, scissors, palette knife, kitchen tweezers.
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.