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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Plant galangal — grow your own Thai aromatic rhizome
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Plant galangal — grow your own Thai aromatic rhizome
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Melt the butter in a saucepan. Saute the celeriac for 1 min, then add the milk, vanilla bean and scraped seeds and a pinch of salt. Cover and cook for 25 mins, until soft. Season the scallops and roll in the flour. Tap off any excess flour. Heat 1 tbsp oil in a frying pan and sear the scallops for 2-3 mins on each side. To serve, remove the vanilla bean and mash the celeriac. Stir in the chopped chervil and season. Spoon onto serving plates and top with the scallops. Drizzle with 2 tbsp oil and garnish with chervil.