Turmeric Celery

Ingredients

• 800 g celery root (washed, peeled and cut into four equal pieces)
• 1.5 l water
• 1.5 tsp salt
• 0.5 tsp organic ground turmeric
• 2 Bay leaves
• 1 spring onion (30 g; washed, trimmed and sliced thinly)
• 1 pink organic grapefruit (grate 1 tsp grapefruit zest, peel remaining skin and fillet (see tip), catch 30 ml grapefruit juice)
• 1 tbsp White Wine Vinegar
• 1 tbsp Maple Syrup
• 1 tbsp MCT oil (available at health food stores)
• 1 tbsp grape seed oil
• 1 tbsp olive oil (for frying)
• 250 g shrimp (pre-cooked, peeled; washed and patted dry)
• 0.5 garlic clove (peeled and sliced)
• Fleur de sel
• a pinch chili flakes

Instructions

1. 1.

   For the turmeric celery place the celery root with 1.5 l water, salt, turmeric and bay leaves in a pot, bring to a boil and simmer covered over medium heat for about 35 minutes. Then lift from the broth, let cool slightly and slice into thin rounds or bite‑sized pieces.

2. 2.

   Just before the cooking time ends mix the spring onion with grapefruit zest and juice, vinegar and maple syrup in a bowl. Finally add 4 tbsp celery cooking liquid and stir in MCT oil and grape seed oil. Place the grapefruit fillets in the mixture and set aside until serving.

3. 3.

   For the shrimp heat olive oil in a pan and sauté shrimp and garlic over high heat for 2 minutes. Season with 2 pinches fleur de sel and chili flakes, then flip. Remove from heat and let shrimp rest in residual heat for 1–2 minutes.

4. 4.

   Serve by arranging turmeric celery on plates with grapefruit vinaigrette and the fried shrimp.