Open Ravioli Of Celeriac With Goat's Cheese

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BBC Good Food
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

olive oil

1 star anise

½ red pepper , finely diced

4.0 tbsp white wine vinegar

200.0g goat's cheese (we use Sainte-Maure de Touraine which is rolled in ash, but anything that is shaped like a log will be fine)


1.0 tbsp black peppercorns

vinaigrette made with 1 tbsp olive oil, 1 tbsp hazelnut oil, 1 tsp of the juices from the vegetable dressing , a touch of water and 1 tsp of aged balsamic vinegar

a few sprigs basil

2 sprigs thyme


1 large celeriac

a few sprigs rosemary

a pinch sugar

4.0 tbsp extra-virgin olive oil

1 small aubergine , thick slices cut off all the way round and finely diced, keep the middle to use somewhere else

a few sprigs thyme

4 spring onions , cut into lengths

2 sprigs rosemary

balsamic vinegar

1 garlic clove , crushed

2 baby courgettes , finely sliced

8-12 baby beetroot , depending on size, leaves trimmed but unpeeled

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