Summary

Ingredients

• 500 g celeriac
• 3 large carrot (s)
• 1 small onion (s)
• 200 g peas (frozen)
• 1 small chilli pepper (s), finely chopped (amount to taste)
• 150 ml broth
• 2 tablespoons oil
• 0.5 ½ bunch chives, cut into rolls

For the dressing:

• 3 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 2 cloves garlic, pressed
• 1 dash soy sauce
• 1 teaspoon curry powder
• 50 ml milk
• Salt and pepper from the mill

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Instructions

1. Peel the celery and cut into sticks. Peel the carrots and cut them into sticks as well.
2. Fry the celery and carrots in the hot oil, add the chilli and deglaze with the stock. Add the peas and let everything simmer for about 5 - 8 minutes. Remove the pan from the heat and let the vegetables cool down.
3. For the dressing, whisk all the ingredients together well. Add the dressing and onions to the vegetables and mix everything well. Fold in the chives.