800 g Ardo Celeriac puree 400 g Ardo Celeriac strips 200 g Ardo Ceps 5 g Ardo Garlic cubes 20 g Ardo Shallots 1 kg Potato puree 50 g butter 50 ml olive oil a few drops of lemon juice nutmeg 100 g hazelnuts salt and pepper
Allergens
Celery, Egg, Milk, Nuts
Preparation
Sauté the garlic, shallots and ceps in the olive oil.
Leave to cook gently and then add in blender.
Season with salt and pepper and a few drops of lemon juice.
Warm the celeriac puree and mix it in with the mashed potatoes. Season with salt, pepper and some nutmeg.
Fry the celeriac strips in the butter and season with salt and pepper.
Finish off the celeriac purée with the fried celeriac strips and tapenade of ceps.
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