Potato, Celeriac And Turnip Hot Salad, Dressed With Broccoli And Anchovy Purèe
We know what you’re thinking.
As soon as you read the title of this recipe you might have scratched your heads at the words “Hot Salad”. We know it feels like an oxymoron, but if you can have cold soups like gazpacho why not have hot salads? Or at least this is the way of thinking in the Apicius kitchens, where our chefs have concocted this original recipe. It’s the dish for the changing seasons, that time of year between winter and spring when you need something that is still light but nourishing at the same time.
Ingredients:
2 potatoes
1 small celeriac
2 turnips
1 head of broccoli
4 anchovies fillets
4 cloves of garlic
Method:
Peel and boil the potatoes until soft, dice them and set aside.
Clean and cut the celeriac and the turnips into thin slices, helping yourself with a mandoline if you have one. Dress them with olive oil and bake for 15 minutes at 180 degrees Celsius and then set aside.
Clean and boil the broccoli florets until soft, then sauté them with olive oil, garlic and the anchovy filet, blend till smooth. Warm up all the vegetables in the oven at 180 degrees Celsius for 4 minutes, dress them with the broccoli pure and serve them on a plate while still warm.