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Patrice Ramsay
Potato-celeriac puree with mushrooms
Puree of potato and celeriac with mushrooms and truffle oil.
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Ingredients
Directions
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Peel the potatoes and celeriac and cut into equal pieces. Cook together in salt for 20 minutes in water.
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Meanwhile, cut the large mushrooms into pieces and leave the small whole.
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Heat the oil in a frying pan and fry the mushrooms for 6 minutes on a high heat. After 4 minutes, press the garlic above it. Season with salt and pepper.
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Heat the milk in a saucepan. Drain the potato and celeriac.
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Add the butter and warm milk and puree with the puree mash. Mix in the mushrooms and oil.
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Nutrition
500Calories
Sodium13% DV310mg
Fat45% DV29g
Protein30% DV15g
Carbs13% DV40g
Fiber32% DV8g
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