Celeriac purée with tapenade of ceps


Serve 10

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
100 g hazelnuts
salt and pepper


Celery, Egg, Milk, Nuts


  1. Sauté the garlic, shallots and ceps in the olive oil.
  2. Leave to cook gently and then add in blender.
  3. Season with salt and pepper and a few drops of lemon juice.
  4. Warm the celeriac puree and mix it in with the mashed potatoes. Season with salt, pepper and some nutmeg.
  5. Fry the celeriac strips in the butter and season with salt and pepper.
  6. Finish off the celeriac purée with the fried celeriac strips and tapenade of ceps.
Back to top
[ menu.close]