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Celeriac and dried tomato tapas

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Origin of dish:  Spain
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 60 minutes
 
Ingredients (serves 4):


Method:

To Dry the Tomatoes (do the day before) :
- Preheat oven to 325°F (160°C)
- Cut the Tomatoes into quarters, remove seeds.
- Sprinkle a baking tray with salt, sugar and pepper.
- Slice garlic carefully.
- Put Tomatoes on baking tray, with a slice of garlic under each one.
- Put in ove, for 45 - 60 minutes.

Basil :
- Blanch the the Basil in boiling water, with sea salt.
- Refresh with iced water.
- Strain and mix.
- Adjust seasoning.

Celeriac :
- Cook in the same water, refresh and season. Put to one side.

- Season each piece of tomato with Basil.

- Place a couple of pieces of tomato on each plate and top with Celeriac (see photo).
Advice: Try making 'vegetable crisps' for a fun starter or snack : Thinly slice some beetroot, courgette, celery, carrots or any other vegetables you fancy, then arrange on an oven tray.
Cook at a very low heat for 30 minutes, by which time the vegetables will have lost their liquid and become crisp and crunchy, without any oil !

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