Ingredients
- 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
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Steam the celeriac strips briefly and allow them to cool.
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Thaw the chestnuts and cut them into strips.
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Mix the mayonnaise with the garden herbs and shallots
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Roast the pine nuts.
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Mix the celeriac, chestnuts and herb mayonnaise
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Finish with the roasted pine nuts.
