Beano Plato with Sleepy Celeriac

individual portion

187.5g tinned Butter Beans
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
500g Celeriac sliced into medium thin flat segments
12g thyme
90g Philadelphia Light
200g Onion thinly sliced
large pinch of nutmeg(gr)
large pinch of pepper(gr)
large pinch of ground cinnamon

SLEEPY CELERIAC (60min)
Preheated oven to 200°C
Placed very large foil on 20cm tin (bigger would help the Celeriac cook more evenly, keeping it level on the base)
Placed large parchment paper on the foil and made a hollow in the centre
Placed the Celeriac in the hollow with the thyme, mostly still on the stems so they are easy to remove at the end but a few branches of leaves scattered on top
Drizzled 15ml Sunflower Oil on top, folded the parchment over the Celeriac
Folded the foil over the parchment, closing well on all sides
Baked for 40min at 200°C
Lowered the temperature to 190°C for the last 20min to cook with the Plato
At the end of cooking added about 8 pieces of the Celeriac to a jug with the Cheese, blended and poured on the hot Celeriac when serving

PLATO (20min)
Prepared the Plato by stirring together the first three ingredients
Made a small circle of the Plato in 20cm tin lined with parchment paper
Baked in oven with the Celeriac at 190°C for 20min

ONION (20min)
In medium large frypan fried the Onion in 15ml Sunflower Oil for 20min
stirring all the time so it is evenly caramelized
5min before the end stirred in the ground spices
Served as garnish on the Cheese on the Celeriac

complete protein 17.5g
saturated fats 11.9g
uncompleted legume protein 5.3g