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Celeriac and black garlic purée

The black garlic adds a deep rich flavour to this purée.

Creation by Patrick van Hogeloon, De Treeswijkhoeve**, Waalre, the Netherlands.

Makes 550g.

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

500
g
celeriac, cut in brunoise
4
tbsp
black garlic purée
as needed
milk
as needed
salt

Scale recipe

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