Preparing the Confit Tomatoes

1. Hull the tomatoes and cut into quarters; squeeze out the seeds;
2. place on a baking sheet and cover with olive oil; season with salt and pepper;
3. add the thyme leaves;
4. place in a 90° C (200° F) oven for 30 to 60 minutes, depending on the ripeness of the tomatoes.

Sauce

1. Peel and cut the celeriac into pieces; cut in salted water until tender; drain; season with salt and pepper; add the cream; purée;
2. separately, purée the green beans and spinach in a blender.

Presentation

1. Coat the bottom of 4 plates with the celeriac cream sauce;
2. pour the green sauce on top in an eight-branched star shape;
3. between each branch place a drained confit tomato wedge; sprinkle with dill and chives;
4. separately, combine the carrot and zucchini "spaghetti" with a little vinaigrette (oil, vinegar, mustard); roll into dome shape with some chervil; place in the centre of the plates and insert a sprig of basil in the top.