Christmas Time Plant cut

A treat for all senses

Crispy-seared Plant Cut is paired with sweet, caramelized shallots, fresh fennel, and creamy celery purée. Toasted buckwheat nuts and aromatic chive oil perfectly round out the dish.

4 Portions

light

Ingredients

4 Pcs.

The Green Mountain Plant Cut Classic

some

sunflower oil for frying

Chive Vinaigrette

200 g

chive Oil

100 g

white balsamic vinegar

1 bunch

chives

salt and pepper to taste

Brioche and Shallot Confit

45 g

butter

250 g

shallots

30 g

sugar

100 g

white balsamic vinegar

4 pieces

rectangular brioche, 5×2 cm

1 tbsp

buckwheat groats

chervil for garnish

Fennel and Lemon Salad

fennel bulb

Lemon

2 tbsp

olive oil

salt and pepper to taste

Celeriac Purée

100 g

celeriac

50 g

butter

salt to taste

Garnishes

1 bunch

chervil

1 pack

garden cress

This is how it’s done:

Sauté the cut in sunflower oil on both sides until nicely browned.

Chop the chives very finely, then mix the chive oil with the balsamic vinegar and season to taste with salt and pepper. Add the chives just before serving.

Melt the butter in a pot; first, toast the buckwheat groats in the butter, then remove them from the pot. Cut the shallots in half and chop them very finely.

Next, sauté the shallots in butter, add the sugar, and continue cooking until a nice syrup forms. Then add the light balsamic vinegar and continue cooking until you have a nice, smooth mixture.

Fry the brioche in a little sunflower oil until golden brown.

Finely slice the fennel using a mandoline and place it in ice water; after 10 minutes, drain it and mix it with the remaining ingredients just before serving; season to taste.

Cut the celery into cubes and cook in salted water until very tender. Drain and blend with the butter into a smooth purée. Then season with salt to taste.