Marinated celeriac
Celeriac goes gourmet! This celery root salad, drenched in a tangy ponzu yuzu, creamy mayo, and mustard marinade, is a flavour-packed, umami-rich delight.
Preparation
Step 1
3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 2 tbsp mayonnaise – 1 tsp maple syrup
Mix all the ingredients for the marinade in a bowl.
Step 2
300 g celeriac – ½ Granny Smith apple – 1 pinch of salt
Peel and shred the celery and apple.
Sprinkle a pinch of salt over the celeriac and let it steep for at least 30 minutes, then pat dry with paper towels.
Step 3
Sauce for the marinade – 1 tbsp Roasted pine nuts – 6 snack tomatoes – 1 pinch of Italian parsley
Place the apple and celeriac in the bowl from step 1 and season with the marinade. Refrigerate for at least 1 hour.
Later, roast the pine nuts for a few minutes and sprinkle them over the dish with the tomatoes and Italian parsley.
Recipe-ID: 1297
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3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 2 tbsp mayonnaise – 1 tsp maple syrup
Mix all the ingredients for the marinade in a bowl.
300 g celeriac – ½ Granny Smith apple – 1 pinch of salt
Peel and shred the celery and apple.
Sprinkle a pinch of salt over the celeriac and let it steep for at least 30 minutes, then pat dry with paper towels.
Sauce for the marinade – 1 tbsp Roasted pine nuts – 6 snack tomatoes – 1 pinch of Italian parsley
Place the apple and celeriac in the bowl from step 1 and season with the marinade. Refrigerate for at least 1 hour.
Later, roast the pine nuts for a few minutes and sprinkle them over the dish with the tomatoes and Italian parsley.
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