Gastronomixs

Celeriac cream with lemon thyme

Celeriac cream with lemon thyme

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Ingredients

200

g

celeriac

6

sprigs

lemon thyme

200

ml

single cream

 

 

salt and pepper

Preparation method

  • Coarsely chop the celeriac and boil together with the lemon thyme in the single cream until cooked.
  • Remove the lemon thyme, purée the celeriac in the blender, and pass through a fine-meshed strainer.
  • Season to taste and use immediately or leave to cool for further processing.

Serving suggestions

  • As a component in a composition with poultry, potato, fennel, or quinoa.
  • As a basis for further processing to make a mousse, mayonnaise, or crèmeux.

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