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Potato-celeriac puree with mushrooms
 
 
4 ServingsPTM30 min

Potato-celeriac puree with mushrooms


Puree of potato and celeriac with mushrooms and truffle oil.

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Directions

  1. Peel the potatoes and celeriac and cut into equal pieces. Cook together in salt for 20 minutes in water.
  2. Meanwhile, cut the large mushrooms into pieces and leave the small whole.
  3. 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.
  4. Heat the milk in a saucepan. Drain the potato and celeriac.
  5. Add the butter and warm milk and puree with the puree mash. Mix in the mushrooms and oil.


Nutrition

500Calories
Sodium13% DV310mg
Fat45% DV29g
Protein30% DV15g
Carbs13% DV40g
Fiber32% DV8g

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