Caramelized Celeriac with Flowers and Crumble (Vanessa Mai)

5 from 7 votes
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 370 kcal


  • 1 Pc. Celery root
  • 250 g Butter
  • 3 tbsp Brown sugar
  • 3 tbsp Almond semolina
  • 100 g Powdered sugar
  • 2 Pc. Egg yolk
  • 100 g Cream
  • 1 tbsp Powdered sugar
  • 250 g Greek yogurt
  • 2 tbsp Honey
  • 1 Pc. Vanilla pod
  • 1 pinch Salt
  • 0,5 Pc. Organic lemon
  • 0,5 Pc. Organic orange
  • 0,5 packet Shortbread
  • 2 tbsp Flour
  • 2 tbsp Sugar
  • 10 Pc. Smoked almonds
  • 3 tbsp Edible flowers


  • Preheat the oven to 150 degrees.
  • Peel the celeriac and cut into sticks approx. 2 cm thick and 10 cm long. Then cook slowly in melted butter.
  • Finely paint the almonds, add the egg yolks and powdered sugar and stir. Whip the cream until stiff and fold into the almond mixture
  • Mix the biscuits, sugar, flour and approx. 2 tablespoons of melted butter in a blender to form a crumb mass. Bake in the oven at 150 degrees until golden brown - about 12 minutes.
  • Mix the powdered sugar, Greek yogurt, honey, vanilla pod and a pinch of salt, season with lemon zest and orange zest.
  • Crush the smoked almonds.
  • Dab the celery, dust with brown sugar and caramelize with a gas burner. Pour the egg and almond mixture over the caramelized celery and burn with the gas burner.
  • Pluck flowers.
  • Arrange a stick of celery in the middle of a plate. Spread yoghurt cream next to it. Scatter crumble and ground smoked almonds on top and garnish with blossoms.
  • Image rights: Wiesegenuss


Serving: 100gCalories: 370kcalCarbohydrates: 31.5gProtein: 3.4gFat: 25.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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