← All recipes

🍰 Roasted Tomatoes on Grana Padano Celery Cream with Arugula and Pine Nuts

224 kcal · 30 min · 4 servings

Ingredients

• 800 g vine tomatoes
• 0.5 bunch thyme (10 g)
• 2 garlic cloves
• 2 tbsp olive oil
• salt
• 500 g celeriac
• 50 g Grana Padano
• 100 g arugula
• 30 g pine nuts
• 1 tsp horseradish (from the jar)
• pepper

Instructions

1. 1. Wash the tomatoes thoroughly and leave the green stems (calyx) attached.
2. 2. Wash the thyme sprigs and shake them dry.
3. 3. Peel the garlic cloves.
4. 4. Place the tomatoes, thyme, and garlic into a baking dish.
5. 5. Drizzle one tablespoon of olive oil over the ingredients.
6. 6. Season everything with a pinch of salt.
7. 7. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or Gas Mark 3).
8. 8. Roast the tomatoes in the preheated oven for about 20 minutes.
9. 9. Clean the celery, wash it, and cut it into small cubes.
10. 10. Heat one tablespoon of olive oil in a pot.
11. 11. Add the celery cubes to the pot and sauté them over medium heat for 3 minutes.
12. 12. Pour 150 milliliters of water over the celery cubes.
13. 13. Cover the pot and cook the celery over medium heat for 15 minutes.
14. 14. Grate the Grana Padano cheese finely.
15. 15. Wash the arugula and shake it dry.
16. 16. Heat a frying pan without any fat.
17. 17. Toast the pine nuts in the hot pan over medium heat for 2 minutes.
18. 18. Puree the cooked celery together with the cooking water until smooth.
19. 19. Add the grated Grana Padano, but reserve 2 tablespoons for later.
20. 20. Stir the cheese thoroughly into the celery puree.
21. 21. Stir in the horseradish as well.
22. 22. Season the celery cream with salt and pepper to taste.
23. 23. Spread the celery cream onto the plates.
24. 24. Place the arugula and the roasted tomatoes on top of the cream.
25. 25. Sprinkle the toasted pine nuts and the remaining cheese over the top.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 224
• Protein: 11 g · Fett/Fat: 16 g · Carbs: 9 g