Heat olive oil in a saucepan.
Add the finely chopped onions and stir to prevent sticking or burning.
Once the onions are translucent add cauliflower, corn and olive tapenade.
Heat olive oil in a saucepan over low heat just until it simmers.
Add herbs and garlic and poach until it is soft, stirring frequently.
Place celeriac in a blender, continually adding the poaching oil until you get a smooth puree, salt and white pepper to taste.
This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.
The shrimp will require 2 minutes per side on medium-high heat on the BBQ.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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