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Marinated Celeriac in Cucumber Wild Herbs Brew KRAUTKOPF
Marinated Celeriac in Cucumber Wild Herbs Brew KRAUTKOPF
Marinated Celeriac in Cucumber Wild Herbs Brew KRAUTKOPF
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Marinated Celeriac in Cucumber
Wild Herbs Brew
F O R 2 SERVINGS
F O R T HE M ARINATED C EL ER IAC
1/2 celeriac
2 tbsp maple syrup
2 tsp cider vinegar
1/4 tsp sea salt
F O R T HE SO U P
1 cucumber
1-2 celery
1 handful of wild herbs salad
3 stems dill
1 tbsp lemon juice
sea salt
black pepper
F O R DECO RATION
3 radishes
1 handful of blueberries
sprigs or blossoms of wild herbs
Last Sunday we !nally had a day o" and went into the woods to
collect blueberries. Via mundraub.org we found a great place
near Wandlitz and spent the evening in the cool woods hunting
berries. Wild blueberries are considerably smaller, but have a
more intense taste than cultivated berries, and you have to pull
yourself together not to eat all of them at once. Back home, we
immediately began puzzling over new recipes with blueberries.
#e outcome includes besides an incredibly moist crumb cake
this cucumber wild herbs brew. If served ice cold, it is a perfect
light entrée on hot summer days.
Slice the celeriac into 1-1,5cm thick pieces and cut them
round. !e rest you can use for a vegetable stock, for
example. Cook the celeriac slices for 10-15 minutes in
saltwater. Mix maple sirup, cider vinegar and salt for the
marinade and "ll it into a freezer bag. Add the still warm
celeriac, press out the air and seal the bag. !e slices
should marinate for at least 2 hours, best overnight. For
that, put them into the fridge as soon as they are cooled
down.
Wash the cucumber, celery, wild herbs salad and dill and
juice them in a juicer. Maybe strain it subsequently. If
you don’t own a juicer, you can blend the ingredients and
strain them afterwards. Season the juice with lemon juice,
salt and pepper. Until the dish is prepared, keep the soup
in the fridge or freezer to be nicely cold.
!inly slice the radishes and cut them round as well.
Dress with blueberries and wild herb on each slice of
celeriac and pour the ice cold soup over it.
TORST EN F L E I S C H E R | REPLY
PE R S O N A L T R A I N E R B E R L IN
08/2015 at 09:54
KR AU T KO P F
08/2015 at 10:11
M A D HAV I REPLY
08/2015 at 10:20
KR AU T KO P F
08/2015 at 11:06
C L AUD I A | L A C AP O C U O C A REPLY
08/2015 at 13:56
KR AU T KO P F
08/2015 at 08:51
RO N J A REPLY
08/2015 at 09:05
KR AU T KO P F
08/2015 at 08:51
PE T R A & M I C H A E L REPLY
08/2015 at 18:44
KR AU T KO P F
08/2015 at 08:53
DR AG A NA REPLY
08/2015 at 08:09
KR AU T KO P F
08/2015 at 08:54
TÖRTCHE N Z AU B E R
08/2015 at 18:40
KR AU T KO P F
08/2015 at 08:49
UR SUL A REPLY
08/2015 at 12:52
KR AU T KO P F
08/2015 at 15:27
Liebe Ursula,
es freut uns, dass dir die Suppe so gut gefällt!
Sie ist auch wirklich lecker und die perfekte
Abkühlung für heiße Sommertage.
Wir haben in unserer kleinen Küche sowieso
schon zu viele Küchenhelfer herumstehen.
Irgendwann sind alle Schränke voll und man
überlegt sich doch ganz genau, was man
wirklich braucht. Und das ist nicht wirklich
viel. Deswegen fanden wir es auch so toll für
eine Strecke in unserem Kochbuch draußen
im Freien zu kochen mit nichts außer Feuer,
frischem Gemüse und natürlich scharfen
Messern. Kein Strom, kein $ießendes Wasser
und trotzdem hat es wunderbar funktioniert
und geschmeckt. Wer braucht da schon ein
Vakuumiergerät.
Liebe Grüße, Susann
ST EV E HEI K K I L A REPLY
08/2015 at 01:10
SA R A H | W E L L A N D FU L L REPLY
09/2015 at 22:02
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