Blanched Celeriac Ribbons with Pickled Wild Garlic Buds and Hedge Bindweed Shoots

DISCLAIMER: I am not advocating the use of hedge bindweed, especially for anyone who has a limited knowledge of plants, they are potentially poisonous and could contain harmful fungus. I eat them as I have done for years but if I had only just discovered it now there is NO WAY I would ever even try this plant. You can substitute the bindweed element of this dish with actual shop bought asparagus and slice it into thin strips, then blanch. 

As a vegetarian I find it difficult to eat meals that aren't entirely green. I love wild greens, I love salads and I love simple food which usually results in me piling a plate full of foraged greens after tossing them in olive oil, garlic and chilli (the holy trinity as far as any Italian is concerned). 

This is no exception as far as simplicity is concerned, but it's all about the variety of texture and flavour.

For the celeriac ribbons, use a peeler to create strips of celeriac, cutting it into slices first helps.

Then simply drop these into boiling salted water for about 1 minute and then scoop out and drain. 

Both the recipes for the pickled wild garlic buds and the cooked Bindweed shoots can be found on my blog. 

I piled the celeriac ribbons in the centre and drizzled with truffle oil and fresh chopped parsley, scattered about 10 garlic buds around the outside and then added a twist of cooked bindweed shoots to the top. I then added Parmesan rather too generously.

Easy, full of flavour, gluten free, healthy and can be made vegan.