Carpaccio of Celery Root with Creme Fraiche
Celery Root or celeriac might not be the most handsome root vegetable at the market, but don't judge the book by it's cover. Inside is a vegetable perfect for salads, roasting and purees.
1/2 Celery root, skin peeled and shaved thin using a Benriner or mandolin slicer
Celery heart and the leaves, sliced thinly with a chef's knife
4 Radishes, shaved thin using a Benriner or mandolin slicer
1 Avocado, skin removed and cut into cubes
Creme Fraiche to taste
Chives, sliced thin to taste
Salt and pepper to taste
Quality olive oil to taste
Lemon juice to taste
On a chilled large plate, place all the ingredients and dress with creme frachie, olive oil, lemon juice, salt and pepper.
Serve at once.