Macadamia crème with celeriac and Jerusalem artichoke
Celeriac and Jerusalem artichokes are the basis for this rich cream, but also enhance the delicate nutty flavour of the macadamia nuts.
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Ingredients
|
300 |
g |
celeriac |
|
200 |
g |
Jerusalem artichoke |
|
175 |
g |
cream |
|
2 |
sprigs |
thyme |
|
5 |
g |
salt |
|
1 |
tsp |
lemon juice |
|
500 |
g |
macadamia nuts |
|
100 |
g |
milk |
|
1 |
tbsp |
macadamia or sesame oil |
|
|
|
salt, lime juice |
Preparation method
- First, make the celeriac-Jerusalem artichoke purée. Clean the celeriac and the Jerusalem artichoke, cut into cubes and vacuum seal with the cream, thyme, lemon juice and salt.
- Cook for 45 minutes in a steamer or steam pan at 100°C.
- In a powerful blender, purée into an extremely smooth mass.
- Toast the Macadamia nuts in the oven at 180°C
- Grind the nuts finely in a blender with the milk and the oil.
- Add the purée and blend until smooth.
- Season with salt and a little lime juice.
- Garnish with touches of crème with a small amount of grated Macadamia nut.
Serving suggestions
- As part of a starter, e.g. with a salad of goat's cheese and red beet.
- As part of a main dish, e.g. with game or poultry.