Pickled Celery with Hazelnuts

Ingredients

• 600 g Jerusalem artichoke
• 250 ml apple cider vinegar
• 2 tbsp raw cane sugar (15 g each)
• 1 tsp salt
• 1 bay leaf
• 0.5 tsp ground allspice
• 120 g hazelnut kernels
• 2 tbsp hazelnut oil
• 1 box watercress

Instructions

1. 1.

   Wash, peel and finely slice the Jerusalem artichoke. Boil vinegar, sugar, salt and 250 ml water. Add bay leaf and allspice, then place celery slices in the hot liquid, remove from heat and let cool for about 2 hours.

2. 2.

   Meanwhile roast hazelnuts in a hot pan without fat over medium heat for 3 minutes. Cool for 5 minutes, then chop. Cut watercress from the bed.