Ingredients
Ingredients for 10 servings:
- 1 kg Ardo Celeriac strips
- 300 g Ardo Chestnuts
- 10 g Ardo's chives
- 10 g Ardo Parsley
- 30 g Ardo Shallots
- 10 g Ardo Tarragon
- 300 ml Mayonnaise
- 50 g pine nuts
Allergens
Egg
Mustard
Preparation
- Steam the celeriac strips briefly and allow them to cool.
- Thaw the chestnuts and cut them into strips.
- Mix the mayonnaise with the garden herbs and shallots
- Roast the pine nuts.
- Mix the celeriac, chestnuts and herb mayonnaise
-
Finish with the roasted pine nuts.
