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Celeriac and cèpes purée
One ingredient, eight textures. Celeriac has never tasted this good.Ingredients
500mlCream 35%
40gDried cèpes
2celeriac (size M)
1clove of garlic (finely chopped)
2Shallots
Pepper and salt
Poultry stock
Preparation
- Rinse the cèpes and put them with the cream over low heat. Let infuse and soften (15 minutes).
- Clean the celeriac and cut into large brunoise.
- Sweat shallot and garlic in oil. Add the celeriac and sauté briefly.
- Add the cream with the cèpes and pour in just enough broth to barely cover the celeriac. Let it cook gently until done.
- Puree the celeriac with the cooking liquid (and the dried cèpes) into a smooth cream.
- Season with salt and pepper.
