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Pistachio purée based on celeriac

The deep-fried and raw nuts give this purée several layers of flavours. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

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Allergens and dietary requirements

  • Nuts
  • Celery
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

200
g
deep-fried pistachio nuts
200
g
pistachios
200
g
milk
600
g
celeriac purée
as needed
lime juice
salt

Scale recipe

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