- 1 head of celeriac
- 1 clove of garlic
- Salt and Pepper To Taste
- A handful of spinaqi
- 250 gr of tofu
- 2 tablespoons of flour
- mixed seeds to taste
- 3-4 tablespoons of extra virgin olive oil
Peel and cut the celeriac into cubes and put it to boil in salted water. Once ready, drain and blend it with a clove of garlic, a little more salt and black pepper.
Keep aside, In a non-stick pan with a little olive oil, sauté the spinach until they lose their volume, add salt and pepper, keep aside.Cut the tofu into cubes and sprinkle with flour. Fry with a little oil.
Once all the ingredients are ready, compose the dish. First put the celeriac puree, put the sautéed spinach in the middle, then the crispy tofu and sprinkle everything with mixed seeds and a little olive oil.
Serve with toasted croutons.
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