Ingredients

• 800 g celery root
• 50 g fresh cream
• 50 g flour
• 40 g shelled pumpkin seeds
• 10 pcs of sage leaves
• 4 pcs eggs
• butter
• seed oil
• extra virgin olive oil
• salt
• pepper

For the recipe of steam yolk on celery root purée, peel the celeriac, cut it into pieces and steam it for 35 minutes; shake it with a pinch of salt and bring the cream back to the fire; add the cream, a knob of butter and mix for a couple of minutes. Turn off and adjust salt. Prepare a batter with the flour and 100 g of water. Dip the sage leaves in it, fry in plenty of oil for 20-30 seconds, until the batter has become crispy; finally drain them on kitchen paper. Toast the pumpkin seeds in a pan with 1 tablespoon of olive oil for a couple of minutes. Distribute the celery root purée in the dishes, place the cooked yolks on top as in the next photo and complete with the roasted seeds, the fried sage and pepper, decorating as desired with edible flower petals.