Roasted celeriac with salsa verde

2 celeriac

each about 900 g

Aire caliente con inyección de vapor (190 °C)

Wash and peel the celeriac, place whole on the baking tray and put into the preheated cooking space. Cook.

Introducir los alimentos

Aire caliente con inyección de vapor 190 °C durante 1 H 10 Min.

1 bunch of basil

1 bunch of chives

½ bunch of parsley

½ bunch of mint

1 clove of garlic

30 g anchovy fillets

in oil

2 tbsp vinegar

mild

½ onion

red

100 g Oil

Pepper

Salt

For the salsa verde, put all the ingredients in a mixer or blender and mix. Season with salt and pepper.

Cut the cooked celeriac into eighths and serve with the salsa verde.