John Myers
Contents
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Ingredients
Spare ribs:
- 1 “Barbecue” spare ribs, heartily marinated approx. 570 g
- 1 tbsp Sunflower oil
- 1 arc Parchment paper
Corn:
- 1 Small can of vegetable corn 150 g
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp 8 herbs from iglo
Celery and potato mash:
- 300 g Celery / leftover celery from my recipe *)
- 300 g Potatoes
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 3 big pinches Coarse sea salt from the mill
- -
Serve:
- 2 Stalk Maggi cabbage for garnish
Instructions
Spare ribs:
- Place the spare ribs on a baking sheet lined with baking paper, brush with sunflower oil (1 tbsp) and bake / bake in a preheated oven at 200 ° C for about 45 minutes. Take out and cut apart.
Corn:
- Put the vegetable corn with the liquid in a small saucepan, add butter (1 tbsp) and season with coarse sea salt from the mill (2 big pinches) and 8 herbs (1 tbsp). Let everything simmer until the liquid has almost boiled off.
Put the vegetable corn with the liquid in a small to
- Clean the celery and cut into cubes. Peel, wash and dice the potatoes. Cook the celery and potato cubes in salted water (1 teaspoon salt) and turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve, return to the hot saucepan and mix with butter (1 tablespoon), cooking cream (1 tablespoon) and coarse sea salt work through the mill (3 big pinches) with the potato masher. Remaining celery from my recipe: *) celery schnitzel with wild mushroom ragout
Serve:
- Serve the spare ribs with vegetable corn and mashed celery and potatoes, garnished with Maggi cabbage.
