INGREDIENTS
250g plant-based chicken natural
200g celeriac
2 cloves of garlic
2 tablespoons ginger
Juice and zest of one lemon
olive oil
100ml milk
salt, pepper
PREPARATION
Marinate plant-based chicken with the juice and zest of a lemon, grated ginger, a crushed garlic clove and olive oil and let it rest for at least 1 hour
Cut celeriac into small cubes and cook in milk with salt and pepper until tender and pureed
Char the leek in a gas oven until completely charred on the outside and cooked on the inside. Remove the outer layers.
Fry the chicken in a pan and mix with the rest of the marinade
Arrange as desired
DRINKING RECOMMENDATION
DIVIN - CHENIN BLANC - LINK