Celery cannelloni

Ingredients for 4 servings:

• 1 celeriac
• 100 g purslane, rocket or lamb’s lettuce
• 3 tbsp balsamic vinegar
• 6 tbsp olive oil, cold squeezed
• 50 g Parmesan
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

a light starter to a multi-course meal

Peel the celery and use a slicer to cut 12 thin slices (approx. 2 mm) from the middle section. Use the rest of the celery for something else. Blanch the slices either in boiling water or in a steamer (4 minutes at 100°C) until al dente, then refresh in cold water. Rinse the purslane (or arugula or lamb’s lettuce), trimming off the stalks to taste. Make a dressing with balsamic vinegar, olive oil, salt, and pepper. Season the celery slices with a little salt and pepper, arrange the lettuce on the slices, drizzle with the dressing, and roll up. Drizzle the remaining dressing over the rolls and grate wafer-thin Parmesan shavings over them. Garnish with fried oyster mushrooms, if desired.