Celeriac and hazelnut purée
Browning the hazelnut intensifies their beautiful nutty flavour.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
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Ingredients
|
640 |
g |
hazelnuts |
|
200 |
g |
milk |
|
720 |
g |
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.