A delicious recipe from former Parkschlösschen Ayurveda chef Eckhard Fischer.
Recipes for 4 persons.
Blue Swede Puree:
Ingredients
600 g potatoes (Blue Swedes or alternatively truffle potatoes)
3 tbsp olive oil
a little salt
Preparation
Peel the potatoes, place in a pot, cover with a little water and cook until soft. Then season with salt and mash with a little of the remaining water and olive oil.
Saffron Carrots:
Ingredients
2 yellow carrots, washed and sliced
2 orange carrots, washed and sliced
2 stalks spring onion, washed and sliced
2 tbsp olive oil
1 tsp aniseed, whole
1 tsp fennel, whole
1 tsp caraway, whole
1 small bay leaf
50 ml orange juice
a little water
¼ tsp coriander seeds, ground
1 tsp saffron
1 tsp vegetable stock powder
watercress to garnish
Preparation
In a pan, heat the olive oil over medium heat until it’s warm but not smoking. Add the aniseed, fennel seeds, bay leaf, and caraway seeds to toaste them in the oil; stir the spices for about 1–2 minutes until they release their aroma, being careful not to burn them. Add the prepared carrots and spring onions to the pan. Stir them well to coat with the spiced oil, and sauté for 3–4 minutes until they start to soften slightly. Deglaze with a little water and orange juice, then add the remaining ingredients and cook with the lid on for approx. 15 minutes. When ready to serve, garnish with watercress.
Celeriac Cutlets:
Ingredients
150 g celeriac
1-2 tbsp ghee or olive oil
2-3 tbsp flour
125 ml water or vegetable stock
1 tbsp lemon juice
4 tbsp breadcrumbs
coriander, to taste
ground nutmeg, to taste
salt and pepper, to taste
a pinch of sesame seeds
Preparation
Peel the celeriac and cut into approx. 5 mm thick slices by hand or with a bread slicer, then boil in salted water until al dente. Make a dough from the flour, spices, water or vegetable stock, and herbs. The batter should have a strong flavour, as the cutlets are not seasoned. Sprinkle the cooled celeriac slices with lemon juice, dip in the batter and then coat in breadcrumbs. Press down well on both sides, then fry in ghee or olive oil over a medium heat.
Bon appétit!