Organic dill cakes with celery puree

Cut the bottom and top of the celery stalks and rinse them thoroughly. Then cut them into bite-sized pieces. Place about 2/3 in a hot pot filled with water until about half of the celery pieces are covered. Sugar, salt, pepper, lemon juice and vinegar are also added to the pot. Bring it to a boil. Once it has boiled for a few minutes, add the finely chopped green and yellow chili and continue cooking.

In the meantime, sauté the remaining celeriac in a pan with 1 large tbsp. plant butter and a small sprinkle of salt. When the celery in the pan is nicely browned, remove and pour into a bowl and save for serving. Set the pan to half heat and sear Organic dill cakes on both sides to get a nice crust.

Once the liquid has boiled away from the pan, pour the remaining contents into a blender or food processor. Blend to a delicious puree together with 1 tbsp. Plant butter.

Arrange the dish on a small plate. First, spread the puree on the bottom of the plate. Then place 2-3 Organic dill cakes on top and top with the sautéed celery and some roughly chopped wild garlic.

Enjoy!

- A bunch of celery
- 2 tbsp. Cane sugar
- 0.5 tsp. Pinch of salt
- Pinch of pepper
- Juice from 0.5 lemon
- 2 tbsp. Apple cider vinegar
- Vegetable butter
- 1 green and 1 yellow chili (finely chopped)

- 1 pack of Organic dill cakes
- Ramsons