»This salad is great for breakfast or as a light dessert. I like to eat it with a mug of cheese. But it also tastes great with yogurt or quark. Maple syrup is a good alternative to sugar.”
Blueberries with celery and maple syrup
For 4 people
- 1 celery (600-800 g) celery
- 2 branches mint
- 10 leaf Oxalis (sorrel; alternatively sorrel or blood sorrel) louse
- 200 G bilberry bilberry
- 100 G Roasted Piedmont hazelnuts (peeled) or other nuts of your choice hazelnuts
- 100 Jr Maple syrup
- 1/4 cinnamon stick
- 1 star anise
- 3 grains of allspice
- 10 G fresh ginger ginger
- 1 email almond or burdock oil
- juice 1/2 tbsp lime
- ice water
Wash the celery. Cut off the peduncle and remove the 4-5 inner stems. Select greens and place in cold water. Cut the stems into small pieces. Wash mint and sorrel, shake dry, also pluck and place in cold water. Wash the blueberries and cut them in half depending on the size. Cut hazelnuts in half or finely. In a saucepan, boil 200 ml of water with 50 ml of maple syrup, a cinnamon stick, star anise, allspice and ginger. Boil celery cubes in it for 1-2 minutes until soft, remove and cool in ice water. Drain, dry and set aside. Save the stock and use it elsewhere, such as for porridge, fruit salad or dressing. Mix remaining maple syrup with almond butter and lime juice. Pickle blueberries, diced celery and hazelnuts in it. Divide among four plates. Finely tear mint, sorrel and celery greens on top.
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