Gourmet snails on herb puree with sautéed cabbage and pickled red onions

Total cooking time: 40 min. 4 portions

• ​200 g gourmet snails sousvide cooked
• 700 g celeriac
• 300 g potatoes
• 400 g palm cabbage
• 150 g broad-leaved parsley
• 2 dl neutral oil
• 100 g butter
• 2 red onions
• 2 dl light vinegar
• 100 g sugar
• 1 tbs black peppercorns
• 2 cloves of garlic
• salt

Pickled onions:

• Boil sugar, vinegar and black peppercorns in a small saucepan.
• Peel the red onions and cut them into thin boats.
• Pour the hot brine over the red onions and let them simmer for a few hours before serving.

Parsley oil:
Blend the parsley with the oil for 3-4 min. until it is bright green and then sift it through a fine sieve.

Herb puree:

• Peel potatoes and celeriac and cut both into coarse pieces.
• Boil the herbs tender in a saucepan of water so that it covers.
• When the herbs are completely tender, pour the water away and add butter, a little salt and well with the freshly ground, black pepper.

Tuscan kale:

• Rip the cabbage off the stalks and cut them into bite-sized pieces.
• Peel the garlic and cut it super thin with a sharp knife. Heat a pan over high heat and add a little oil.
• Fry the cabbage hard and briefly on the pan for 2-3 min.
• Add the sliced ​​garlic and let it cook for a minute.
• Season with a little salt.

Snails:

• Clean the pan from before, add a little new oil and fry snails for 2-3 minutes until they have taken on a little color and are thoroughly warm.
• Season with a little salt.

Serve the mash in a deep plate with cabbage, snails, pickled onions and parsley oil on top.