Recipe: Blueberry salad with celery and maple syrup

┬╗This salad is excellent for breakfast or as a light dessert. I like to eat it with a mug of cottage cheese. But it also tastes good with yogurt or quark. Maple syrup is a good alternative to sugar. “

Blueberries with celery and maple syrup

For 4 people

  • 1 celery (600-800 g) celery
  • 2 branches mint
  • 10 leaves Oxalis (acid; alternatively acid or blood acid) wood acid
  • 200 G blueberry blueberry
  • 100 G Roasted Piedmont hazelnuts (peeled) or other nuts of your choice hazelnuts
  • 100 ml maple syrup
  • 1/4 cinnamon stick
  • 1 star anise
  • 3 allspice corn
  • 10 G fresh ginger Ginger
  • 1 el almond oil or rapeseed oil
  • juice of 1/2 lime
  • ice water

Wash celery. Cut off the stem and remove the inner 4 to 5 stems. Pick the vegetables and put in cold water. Divide the stems into small pieces. Rinse mint and oxalis, shake dry, also pick off and put in cold water. Wash blueberries and cut in half depending on size. Halve or coarsely chop the hazelnuts. Boil 200 ml of water with 50 ml of maple syrup, cinnamon stick, star anise, allspice and ginger in a saucepan. Boil the celery rings in it for 1 to 2 minutes until soft, remove and cool in ice water. Wipe, wipe and set aside. Save the power and use it elsewhere, for example for porridge, fruit salad or dressing. Mix the remaining maple syrup with the almond oil and lime juice. Marinate blueberries, diced celery and hazelnuts in it. Divide between four plates. Finely pick mint, oxalis and celery over the top.

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