Gastronomixs

Celeriac and hazelnut purée

Browning the hazelnut intensifies their beautiful nutty flavour.

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

Celeriac and hazelnut purée

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Ingredients

640 

hazelnuts 

200

g

milk

720 

celeriac purée

As needed: 

 

cayenne pepper 

As needed: 

 

salt

Preparation method

  • Brown the hazelnuts. 
  • Finely grind the hazelnuts in a blender. 
  • First add the milk and then add the celeriac purée and blend.
  • Season to taste with salt and a little cayenne pepper. 
  • Push the mixture through a fine-meshed sieve. 

Serving suggestions

  • As a component in a composition with slow-cooked cod, Jerusalem artichoke, and winter truffle.
  • As a component in a composition with halibut, beurre noisette, and turnip. 

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