Yvette van Boven writes colums and recipes for delicious.nl. At first sight I wasn’t really in love, but the strange combination of ingredients convinced me.
For 2p, wash a celeriac of approximately 600-700 grams. Cut in halves to reduce oven time. Put the halves on baking paper on an oven tray. Spread some olive oil, pepper and salt. Put a whole garlic bulb on the baking tray. Cover everything with aluminium foil. Bake in the oven at 200° for approximately 1h, until tender. Slice the celeriac. Keep warm or reheat before dinner. Squeeze the pulp out of the garlic cloves.
Crush 5 juniper berries. Cut 2 apples in quarters. Remove the cores. Heat a sauce pan. Melt 1 large table spoon of butter. Add the juniper berries, 2 bay leaves and the apples. Season with pepper and salt. Bake the apples until golden brown at both sides. Add 100 ml of white wine. Allow to evaporate. Remove the apples, add 1 table spoon of miso and the garlic pulp. Allow to simmer. Add 100 ml of vegetal cream. Stir regularly. Add some water if necessary. Taste, add pepper and salt.
Spread the warm apples and celeriac slices on a large plate. Pour the sauce on the celeriac and apples. Finish with chopped fresh parsley and 30 grams of grinded toasted almonds. Thanks Yvette van Boven.