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Open ravioli of celeriac with goat's cheese

Open ravioli of celeriac with goat's cheese Recipe

  • 8-12 baby beetroot , depending on size, leaves trimmed but unpeeled
  • balsamic vinegar
  • a few sprigs thyme
  • 1 large celeriac
  • vinaigrette made with 1 tbsp olive oil, 1 tbsp hazelnut oil, 1 tsp of the juices from the vegetable dressing , a touch of water and 1 tsp of aged balsamic vinegar
  • 200g goat's cheese (we use Sainte-Maure de Touraine which is rolled in ash, but anything that is shaped like a log will be fine)
  • 1 star anise
  • a few sprigs thyme
  • a few sprigs rosemary
  • 1 tbsp black peppercorns
  • 4 tbsp white wine vinegar
  • 4 tbsp extra-virgin olive oil
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 garlic clove , crushed
  • olive oil
  • red pepper , finely diced
  • 1 small aubergine , thick slices cut off all the way round and finely diced, keep the middle to use somewhere else
  • 2 baby courgettes , finely sliced
  • 4 spring onions , cut into lengths
  • a pinch sugar
  • a few sprigs basil
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