Filter
Reset
Sort ByRelevance
Patrice Ramsay
Potato-celeriac puree with mushrooms
Puree of potato and celeriac with mushrooms and truffle oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and celeriac and cut into equal pieces. Cook together in salt for 20 minutes in water.
-
Meanwhile, cut the large mushrooms into pieces and leave the small whole.
-
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.
-
Heat the milk in a saucepan. Drain the potato and celeriac.
-
Add the butter and warm milk and puree with the puree mash. Mix in the mushrooms and oil.
Blogs that might be interesting
-
15 minSide dishoil, onion, garlic, cumin powder (djinten), ginger powder (djahé), sambal, ketjapmarinade, peanut butter, coconut milk, milk,spicy peanut sauce
-
10 minSide dishoranges, fennel bulb, fine mustard, traditional olive oil, white raisins,fennel salad with orange and raisins
-
60 minSide dishchicken breast, fresh tiger petals, lemon, chicken broth tablet, white asparagus, carrots, small fennel bulb, frozen pea, flat leaf parsley, fresh basil, water,chicken soup with fine spring vegetables
-
35 minSide dishleeks, haricots verts, butter, mustard,haricots verts with leeks
Nutrition
500Calories
Sodium13% DV310mg
Fat45% DV29g
Protein30% DV15g
Carbs13% DV40g
Fiber32% DV8g
Loved it