Grilled kid ribs, celeriac crust & wild garlic pesto

Serves 6

Preparation time: 50 min

Cooking time: 1 h 55

Celeriac in a crust

• 1 celeriac
• A few wild garlic leaves
• 200 g wheat flour
• 50 g olive oil
• 1 tsp dried thyme
• 1 pinch salt

Baked carrot tops and shallots

• 12 small carrot tops
• 12 shallots or spring onions
• 2 tbsp. olive oil
• salt and pepper

Wild garlic pesto

• 50 g wild garlic leaves
• 10 cl olive oil
• 2 tbsp. lemon juice
• 2 tbsp. roasted pine nuts
• salt and pepper
• Grated Parmesan cheese (optional)

1 - Kid ribs: cut the meat into 6 small squares of 2 ribs each. Preheat a frying pan with neutral oil. Place the squares in the pan and brown on all sides, seasoning with salt and pepper. Set aside.

2 - Celeriac en croûte: peel and cut the celery into 6 large cubes (4x4 cm). Cook the cubes in a large volume of boiling salted water for 20 min. Make the dough by mixing the flour with the thyme and salt, add the oil, sand the mixture and add 3 cl of water to ensure that the dough is smooth (neither sticky nor too dry). Wrap the celery cubes in 2 wild garlic leaves. Roll out 6 small dough pieces and wrap the cubes, then bake in a 180°C oven for 30-35 min.

3 - Carrot tops and new shallots in the oven: peel and brush the carrots and remove the first skin from the shallots. Place them on baking paper in a rimmed baking tray or glass dish, and pour 5 cl of water into the bottom of the dish. Season the vegetables with olive oil, salt and pepper. Bake at 180°C (gas mark 6) for 40-45 min.

4 - Bear's garlic pesto: wash and dry the bear's garlic leaves. Place all ingredients in the bowl of a food processor and blend until smooth and glossy. Adjust seasoning if necessary.

5 - Presentation : reheat the grilled kid ribs in the oven at 180°C (th. 6) for 5 min. Serve with the celeriac crust, carrot tops and baked shallots, and wild garlic pesto.