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MegaWoman
Warm celeriac salad and truffle mayonnaise
A tasty recipe. The vegetarian starter contains the following ingredients: egg (split (protein is not used)), white wine vinegar, mustard (fine), sunflower oil, truffle flavored olive oil, celeriac (peeled and julienne sliced), olive oil and mushroom (coarsely chopped).
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Ingredients
Directions
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In a bowl with a whisk, beat the egg yolk with salt, the wine vinegar and the mustard smooth.
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Add the sunflower oil with stirring until the mixture binds.
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Then pour the rest of the sunflower oil in a stream and continue to beat until the mayonnaise is thick and creamy.
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Finally, beat the truffle oil through it.
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Boil the celeriac in a bowl of water with salt in 3-4 minutes until al dente.
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Drain the celeriac and rinse with cold running water.
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Heat the olive oil in a frying pan and fry the mushrooms for 5 minutes.
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Add the celeriac and heat for 1 min.
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Remove the pan from the heat and season to taste with salt and pepper.
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Divide the arugula over 4 plates, divide the warm celeriac salad over it and put a spoonful of truffle mayonnaise on it..
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Nutrition
605Calories
Sodium25% DV600mg
Fat97% DV63g
Protein8% DV4g
Carbs2% DV6g
Fiber20% DV5g
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