Duchess of celeriac

Name: Duchess of celeriac
Ingredients: 1 Water; 100 g Butter; 1 Milk; 200 g celeriac purée; 4 units.items eggs (m)

One ingredient, eight textures. Celeriac has never tasted this good.

Ingredients

1Water

100gButter

1Milk

200gceleriac purée

4units.itemseggs (m)

Heat water, milk, and butter. Add sifted flour until the dough comes away from the sides.
Remove from the heat and add the eggs one at a time.
Put this together with the puree in the food processor and blend into a batter.
Fry in oil at 180°C.

One ingredient, eight textures. Celeriac has never tasted this good.

A smooth cream.

Thin layers of celeriac baked in the oven. Also known as millefeuille. Recipe for two cake tins (18 x 8 cm).

One ingredient, eight textures. Celeriac has never tasted this good.