Ingredients
(for 4 people)
1 kg celeriac (peeled)
1 l Bio Rice Drink Almond
50 g dried porcini mushrooms
1 garlic clove
1 sage sprig
1 thyme sprig
handful of parsley
handful of toasted almonds cut into strips
nutmeg, olive oil, salt, pepper to taste
Made with
Preparation
Cut the celeriac into medium-small chunks and boil in Bio Almond Rice Drink with a teaspoon of salt on a low heat with the lid on. After 20/30 minutes or when they are very soft, blend with their cooking sauce until creamy. Add nutmeg, black pepper and salt if needed. Soak the mushrooms in water for at least half an hour, fry the whole garlic in a pan with two tablespoons of oil and herbs and add the mushrooms. Cook for a couple of minutes, adding a couple of tablespoons of the mushroom soaking water. When the cooking sauce has thickened, remove the garlic and herbs and add salt. Pour the celeriac cream into bowls and add the mushrooms, finishing off with almonds and minced parsley.
