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Celeriac and cèpes purée

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

Ingredients

500mlCream
40gDried cèpes
2celeriac (size M)
1clove of garlic (finely chopped)
2Shallots
Pepper and salt
Poultry stock

Preparation

  1. Rinse the cèpes and put them with the cream over low heat. Let infuse and soften (15 minutes).
  2. Clean the celeriac and cut into large brunoise.
  3. Sweat shallot and garlic in oil. Add the celeriac and sauté briefly.
  4. Add the cream with the cèpes and pour in just enough broth to barely cover the celeriac. Let it cook gently until done.
  5. Puree the celeriac with the cooking liquid (and the dried cèpes) into a smooth cream.
  6. Season with salt and pepper.