Cream of smoked celeriac and ceps

Name: Cream of smoked celeriac and ceps
Ingredients: 1 units.items Celeriac; 5 Cream; Poultry stock; 50 g Dried cèpes

A smooth cream.

Ingredients

1units.itemsCeleriac

5Cream

Poultry stock

50gDried cèpes

Wash the dried cèpes under running water.
Put them with the cream on a low heat and let simmer gently for at least 1 hour.
Peel the celeriac and cut into pieces. Smoke these for 25 minutes in cold smoke.
Sauté the celeriac pieces in oil (optionally with shallot and garlic) and deglaze with poultry stock.
Cook until tender.
Blend together with the reduced cèpes cream (with the cèpes still in) until completely smooth into a cream.
Season with salt.