Vegetable plate

Name: Vegetable plate
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 70 g Celeriac; 1 Shallot; 80 g Fennel Tuber; 1 Artichoke heart (tin; approx. 35 g); 20 g green olives without stone; 2 TEASPOONS Olive oil; 7-10 Tbsp Pepper; 4 (40 g each) mild peppers; 100 g Whipped cream; 2 cl Grappa; 7-10 Tbsp Salt; 10 g dried morels; 1 collar Spring onions; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

70 g Celeriac
1 Shallot
80 g Fennel Tuber
1 Artichoke heart (tin; approx. 35 g)
20 g green olives without stone
2 TEASPOONS Olive oil
7-10 Tbsp Pepper
4 (40 g each) mild peppers
100 g Whipped cream
2 cl Grappa
7-10 Tbsp Salt
10 g dried morels
1 collar Spring onions
baking paper

Directions

1
Peel the celery and onion. Clean the fennel. Finely dice celery, onion, fennel, artichoke heart and olives. Heat 1 teaspoon of olive oil in a frying pan. Sauté everything in it. Add 5-6 tablespoons of water and fry on medium heat for about 5 minutes.
2
Put the capers into a high mixing bowl and puree. Season with pepper. Cut off the lid of the peppers. Cut each pepper into 3 equally wide rings and remove the seeds. Fill the vegetable mixture into the peppers with a teaspoon and smooth them down.
3
Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Meanwhile bring cream to the boil and simmer for 1-2 minutes at low heat.
4
Add grappa. Season with salt and pepper. Keep warm. Chop the morels finely. Clean the spring onions. Heat 1 teaspoon of olive oil in a frying pan and fry the spring onions all around. Arrange 3 spring onions parallel to each other on plates.
5
Place 3 filled pepper rings next to each. Scatter a wavy line of chopped morels. Drizzle the sauce around the outside and serve immediately.