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Classic celeriac brunoise
This is a classic method for cooking celeriac with bay leaf and nutmeg.
Allergens & dietary requirements
1 kg celeriac, cut in brunoise
1 l whipping cream
4 leaves bay leaf
¼ nutmeg, grated
as needed salt and pepper
Put the celeriac brunoise, whipping cream, bay leaf, and nutmeg in a pan and bring to the boil, stirring all the while.
Keep turning the celeriac over and cook until it is al dente.
Using a fine-meshed skimmer, remove the celeriac from the pan and quick-chill it.
Remove the bay leaf from the whipping cream too and discard it.
Reduce the cream to the thickness of a beurre blanc.
Heat the celeriac with the cream just 3 to 4 minutes before serving and season to taste with salt and pepper.
Delicious in a dish with duck, wild mushrooms, and rose hips.
Combines well with cod, fennel, and parsnips.
Perfect served with components of sweetbreads, truffle, and mustard.
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