Ingredients
- g ofcarrots, grated
- g ofcelery, grated
- g ofbeetroot, raw and grated
- 1/2 sprig ofrosemary
- sprigs ofthyme
- g ofsalt, plus extra to season
- g of sugar
- g of umeboshi
- g oftomatoes, de-seeded and chopped
- white wine vinegar
- extra virgin olive oil
- kg celeriac, peeled and grated
- g of extra virgin olive oil
- salt
- g of wood chips, cherry wood
- slice sofwholemeal bread, thinly slice d
- cress, to garnish
- stick ofcelery, diced
- carrot, diced
- strawberries, slice d
- extra virgin olive oil
- Vegetable mill
- Food processor or blender
Instructions
- 200g of carrots , grated
- 200g of celery , grated
- 500g of beetroot , raw and grated
- 1/2 sprig of rosemary
- 2 sprigs of thyme
- 2g of sugar
- 4g of umeboshi, fermented Japanese apricot
