Gastronomixs

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.

Macadamia crème with celeriac and Jerusalem artichoke

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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.

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