Gastronomixs

Celeriac and mushroom purée

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Celeriac and mushroom purée

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Ingredients

500

g

celeriac

150

g

mushrooms

75

g

butter

 

 

salt and pepper

Preparation method

  • Cook the celeriac until cooked through.
  • Braise the mushrooms until done.
  • Blend together the celeriac, mushrooms, and the rest of the ingredients in a thermo blender at 70°C for eight minutes at full power.
  • Season to taste with salt and pepper.

Serving suggestions

  • In a composition with cod, scallops, or pike perch.
  • As a component in a main course with venison.

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