Caramelized baked celeriac and Pani Puri

Caramelized baked celeriac and Pani Puri filled with Ghoa Cress and avocado guacamole and root vegetable salsa.


(4 to 6 portions)

Root vegetable salsa:

  • 1 swede (yellow turnip)
  • 1 parsnip
  • ½ diced white onion
  • juice from ½ lime 
  • 1 punnet Ghoa Cress
  • Season to taste

Caramelized celeriac:

  • 1 small celeriac ball
  • 1 tbsp olive oil
  • Season to taste


  • 1 ripe avocado 
  • ½ tsp lemon juice
  • Seasoning


Root vegetable salsa:

  • Peel, cook and dice the root vegetables and put into a mixing bowl.
  • Add the lime juice, the chopped Ghoa Cress and the seeds (from the same punnet). 
  • Season to taste, mix well and keep aside.

Caramelized celeriac:

  • Bake the whole celeriac skin on in the oven at 150°C for 1 hour.
  • Once cooked, peel the skin off and cut into thick slices.
  • Using a round cutter cut out some pieces and caramelize them in a hot frying pan with a bit of olive oil.


  • Proceed by making the guacamole as you would normally do.

You can and buy the Pani Puri ready to fry, just lay on a tissue paper once it's puffed, crack the top open with the back of the spoon and fill with Guacamole to a third, then add the root vegetable salsa and finish with a topping of fresh Ghoa Cress. 

Dress the plate as shown on the photo and add a few leaves of Paztizz Tops and Vene Cress.

Recipe: Franck Pontais

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