Potato-celeriac puree with mushrooms

Name: potato-celeriac puree with mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g crumbly potato; 500 g celeriac; 200 g mushroom melange; 2 el traditional olive oil; 1 toe garlic; 100 ml Full Milk; 50 g unsalted butter or margarine; 2 tl olive oil with truffle flavor

Puree of potato and celeriac with mushrooms and truffle oil.

Ingredients

500 g crumbly potato
500 g celeriac
200 g mushroom melange
2 el traditional olive oil

1 toe garlic
100 ml Full Milk
50 g unsalted butter or margarine
2 tl olive oil with truffle flavor

Kitchen Stuff

1 puree tamper

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.