Ingredients
- 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
Egg
Lactose
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.
