Ribbons of celeriac | Taste France Magazine
As part of the foodies challenge, and the Vegetable on top challenge. David Kelly prepared this Ribbons of celeriac. You'll let us know how it turns out!
Ingredients
- 3.50 oz French Trout
- x 1.00 Celeriac
- 1.00 piece Cedar or grapefruit
- x 1.00 bunch of dill
- 1.00 L sunflower or rapeseed oil
- Thym
- garlic
- x 1.00 Lemon
- Salt & Pepper
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