Garden Layered Dip with Dehydrated Olive Soil and Celeriac Crème Fraiche Dip

🧂 Ingredients

• Assorted baby vegetables

  cut into smaller pieces if needed
• Assorted sprouts
• 2 cups pitted kalamata olives
• 2 cups torn marble rye bread
• 2 celery roots

  peeled and finely diced
• 2 cups crème fraiche
• 2 cups mayonnaise
• 3 sprigs rosemary

  leaves only
• Zest of 1 1/2 lemons
• Juice of 1/2 lemon
• 1/8 tsp celery seed
• Salt and pepper

  to taste

Instructions

• 1 Preheat oven to 170 F. Spread the olives onto two baking sheets.
• 2 Bake with the door open a crack for 18-24 hours, or when the olives feel dry and
  no longer oily.
• 3 About 4 hours before you’re finished (the olives should still have a bit of
  moisture to them), add in the torn pieces of bread. Continue dehydrating until
  everything is very dry. Remove from the oven, transfer to a food processor and
  process until it forms small crumbs. Transfer to a container and refrigerate
  until ready to use. This can be made up to 2 days in advance.
• 4 Put the celery root in a medium pot and cover with salted cold water. Bring to a
  boil and cook until very tender, about 15-20 minutes. Transfer to a food
  processor and allow the mixture to cool.
• 5 Once cooled to room temperature, add in the crème fraiche, mayo, rosemary, zest,
  juice, and celery seed. Puree until very smooth then season with salt and pepper
  to taste.
• 6 Get a wooden box (I bought a cheap wooden cutlery divider and used that) and
  fill it with the celeriac dip. Top it with the soil until everything is covered.
  Then arrange the vegetables in rows, and stick the sprouts into the corners of
  the box like grass.
• 7 Serve with additional vegetables for dipping and enjoy.

Nutrition Info