You will need:
– 1 large pan
– scissors or small knife to open the bags
– a fork and a few large spoons always come in handy
– kitchen towel
Baguette & Butter – Label A::
Simply serve! You can also toast it in the oven for 5 minutes at 180°C.
Salad – Label B:
For the salad, use a large spoon to plate the Jerusalem artichoke tartare. Pour marinade into the paper cup, close the lid and shake. Serve the parsley salad next to the Jerusalem artichokes and garnish with bread chips. Done!
Soup – Label C:
Fill a large pot with water and bring to a boil. Place the vacuum bag with the soup into the water and let it boil for 30 seconds, then turn off the stove and set a timer for 5-8 minutes. Serve into a bowl and sprinkle with pepper tempura. Slurp away!
Tip: heat up your soup bowls in the oven for 5 minutes at 50-60°C.
Main – Label D:
Place the vacuum bags with the celeriac puree and celeriac strips into boiling water, turn the heat to low and simmer for 3-5 minutes. 3 minutes for firm, 5 minutes for soft cooked.
Tip: heat up your plates in the oven for 5 minutes at 50-60°C.
Use a pasta plate or wide bowl.
Start your plate with the hot puree, cut open the vacuum bag with celeriac strips on all sides and use a fork to remove and plate each celeriac strip individually – like a pasta – on top of the puree. Then sprinkle the salsa and pine nuts and with your fingers delicately place the shaved truffles all over the plate. Finish off with the crispy celeriac chips. Enjoy!
Dessert – Label E:
With a small knife scrape around the inside of the paper cup, then turn over onto a plate. Sprinkle raspberries and white chocolate on top. Yum!