Open ravioli of celeriac with goat's cheese
Vegetarians want five-star food, too. Gordon Ramsay is very happy to oblige
Difficulty and servings
Serves 4 (as a starter)
Preparation and cooking times
Ready in 50 minutes plus marinating
Vegetarian, Gluten-free
- Heat the oven to 160C/fan 140C/gas 3. Lay a piece of foil on the work top and put the beets in the middle, add some rock salt, a sprinkling of balsamic and the thyme sprigs. Wrap the whole lot up and bake for 30 minutes. Once cooked, quarter them.
- Put the ingredients for the court bouillon in a deep frying pan with 750ml water and bring to a simmer. Turn the heat off.
- Peel the celeriac: when you are shopping try to buy a nice fresh one that feels firm, the older and spongier it is the harder it will be to slice thinly. Save any trimmings for a stock or soup. Trim a slice off the bottom so the celeriac has a flat surface to sit on, this'll stop it wobbling and make it easier to cut. Use a smoked salmon or ham knife, or any knife with a long blade to slice the celeriac. Take your time and concentrate on keeping the round shape rather than worrying if they come out a little bit thick, the marinade will soften them and turn them translucent. You'll need 2 or 3 slices per person. Lay the slices in a shallow dish and spoon over the warm court bouillon. Leave to marinate for at least 1/2 hour or up to 3 days.
- The vegetable dressing is a sophisticated version of ratatouille that works well as a dressing. Warm the herbs and garlic in a little olive oil to infuse the flavours. Add the red pepper and cook for 2 minutes, then add the aubergine, courgette and spring onion and cook for a couple of minutes until softened. Add a pinch of sugar to help sweeten the mixture, and season well. Pull the smaller leaves off the basil and rip them to let the essential oils out, then mix into the vegetables.
- You can make everything up to this point well ahead, then you'll only need to assemble and finish the dishes when your guests arrive. For each plate you will need to start with a slice of celeriac, then add a spoonful of the vegetable dressing, 3 slices of goat's cheese and a piece or two of beetroot. Spoon over some vinaigrette and season with salt flakes and black pepper. Now grill the cheese for a minute or until it starts to brown and then finish with another slice or two of celeriac on top. Dot some more pieces of beet around the plate and spoon over a little more vegetable dressing.
Celeriac
'The secret to this dish is to slice the celeriac as thin as you can and then use the warm court bouillon to soften it.'
Recipe from olive magazine, September 2005.
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Ingredients
- 8-12 baby beetroot , depending on size, leaves trimmed but unpeeled
- balsamic vinegar
- a few sprigs thyme
- 1 large celeriac
- vinaigrette made with 1 tbsp olive oil, 1 tbsp hazelnut oil, 1 tsp of the juices from the vegetable dressing , a touch of water and 1 tsp of aged balsamic vinegar
- 200g goat's cheese (we use Sainte-Maure de Touraine which is rolled in ash, but anything that is shaped like a log will be fine)
COURT BOUILLON
- 1 star anise
- a few sprigs thyme
- a few sprigs rosemary
- 1 tbsp black peppercorns
- 4 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
VEGETABLE DRESSING
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 garlic clove , crushed
- olive oil
- ½ red pepper , finely diced
- 1 small aubergine , thick slices cut off all the way round and finely diced, keep the middle to use somewhere else
- 2 baby courgettes , finely sliced
- 4 spring onions , cut into lengths
- a pinch sugar
- a few sprigs basil
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Difficulty and servings
Serves 4 (as a starter)
Preparation and cooking times
Ready in 50 minutes plus marinating
Vegetarian, Gluten-free
Ingredients
- 8-12 baby beetroot , depending on size, leaves trimmed but unpeeled
- balsamic vinegar
- a few sprigs thyme
- 1 large celeriac
- vinaigrette made with 1 tbsp olive oil, 1 tbsp hazelnut oil, 1 tsp of the juices from the vegetable dressing , a touch of water and 1 tsp of aged balsamic vinegar
- 200g goat's cheese (we use Sainte-Maure de Touraine which is rolled in ash, but anything that is shaped like a log will be fine)
COURT BOUILLON
- 1 star anise
- a few sprigs thyme
- a few sprigs rosemary
- 1 tbsp black peppercorns
- 4 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
VEGETABLE DRESSING
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 garlic clove , crushed
- olive oil
- ½ red pepper , finely diced
- 1 small aubergine , thick slices cut off all the way round and finely diced, keep the middle to use somewhere else
- 2 baby courgettes , finely sliced
- 4 spring onions , cut into lengths
- a pinch sugar
- a few sprigs basil
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24 June 2012
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