Hazelnut-celery paste

The flavour of roasted celery has got nothing to do with the taste of cooked one. This might be the reason why a lot of people are not able to find out - tasting this paste - what kind of other flavour they recognize actually beside the hazelnut. The roasted celery can be used up in many different ways. Both in vegetable stews and as pastry sauces it works outstandingly, but as paste it sweeps people off their feet.

 

Hazelnut-celery paste

(Ingredients serves 4)

  • 200 g celery peeled, julienned or grated
  • 200 g roasted hazelnut
  • 2 tbsp overcooked corn (brown rice or millet mush) or 100 g boiled potatoes in salty water
  • 2 cm piece ginger peeled and grated 
  • 100 ml oil
  • approx.50 ml light soy sauce ( or rather to taste - attention, it is salty!)
  • juice of 1/2 lemon
  1. Prepare ingredients: Grind the hazelnuts - in standing mixer or cutter, maybe with grinder.
  2. Heat a wok or frying pan until very hot, add the oil and heat it too.
  3. Add the celery, stir and fry for 6-8 minutes on high heat. Be careful not to burn it.
  4. Add the ginger, mix and fry further 2 minutes.
  5. Before removing from the heat, pour on the soy sauce and stir.
  6. Add hazelnut and corn or potato and mix, then removing from the heat shake with hand held blender or maybe mince with meat mincer.
  7. Taste with lemon juice.

Health caring and treating effects according to 5 elements

This paste has basically warming effect which we need very much in the coming winter-time. It thanks this attribute on one side to its ingredients, on the other side to the preparation process. Both roasted hazelnut and ginger have warming effect. Celery is a root vegetable which keep good for a long time so they are capable of storing nutrients exctracted from the earth.

In this receipt each of 5 elements is represented as follows: roasted hazelnut - Fire, celery- Earth, ginger- Metal, lemon- Wood, soy sauce- Water.