Vegetarian BBQ where you won't miss the meat
Recipe for barbecue with celery and blackcurrants
As a child, I hated celery and remember with horror, among others, the hated dish: meatballs in celery.
If celery is instead salt-baked for 3-4 hours, something magical happens: it starts to taste and smell a bit pineapple-like.
Try this version with blackcurrant BBQ and garlic flowers, it tastes amazing.
Servings: people
Barbecue with Celery and Blackcurrants
Vegetarian BBQ where you won't miss the meat
Equipment
- Cutting Board
- Chef'S Knife
- Oven
- Bowl
- Pot
- Blender
Ingredients
Salt-baked celery
- 1 pcs. Celery
- Coarse salt
Celery Puree
- Celery The irregular pieces from the salt-baked
- 30 gram Fresh Cheese
- Lemon Juice a little
- Salt and Pepper
Solbær BBQ
- 100 gram Blackcurrant frozen
- 30 gram Apple Cider Vinegar
- 38 gram Cane Sugar
- 15 gram Soya of good quality - can be up to 2 tbsp. to taste
- 2.3 gram Smoked paprika
- 1/3 pcs. Chili fresh red chili finely sliced
- Smoke Salt
- Garlic Flowers
Instructions
Salt-baked Celery
- Wash a whole celeriac thoroughly and cut a bit off the bottom.
- Put plenty of coarse salt in a baking tray, place the celery on it, and add more coarse salt on top.
- Bake it for 3-4 hours at 150 degrees Celsius (302 degrees Fahrenheit) and let it cool until the next day.
- Peel with a knife and cut into cubes.
Celery Mash
- The irregular pieces are blended into a mash with cream cheese, lemon, salt, and pepper.
Blackcurrant BBQ
- All ingredients are put into a pot and brought to a boil.
- Blend everything afterward.
Plating
- The cream is placed at the bottom, and the celery pieces are added on top
- Topped with blackcurrant bbq, a little smoked salt, and garlic flowers.
- I promise you won't miss the meat.