Gastronomixs

Pistachio purée based on celeriac

The deep-fried and raw nuts give this purée several layers of flavours. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Pistachio purée based on celeriac

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Ingredients

200 

deep-fried pistachio nuts 

200 

pistachio nuts

200 

milk 

600 

celeriac purée 

 As needed:

 

lime juice 

 

 

salt

Preparation method

  • Blend the nuts and the milk in a blender until smooth. 
  • Add the purée and season to taste with salt and lime juice. 

Serving suggestions

  • As a component in a composition with quail, young rapini, and radishes.
  • As a component in a composition with green legumes, white fish, and turnips.

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