Celeriac cream with mushrooms


(for 4 people)
1 kg celeriac (peeled)
1 l Bio Rice Drink Almond
50 g dried porcini mushrooms
1 large 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:


Cut the celeriac into medium-small chunks and boil in Bio Rice Drink Almond with a teaspoon of salt, low heat and lid. Wait 20/30 minutes or when they become very soft, blend with their cooking sauce until creamy. Add nutmeg, black pepper and salt if needed. Revive the mushrooms in water for at list half an hour, fry the whole garlic in a pan with two tablespoons of oil and herbs, add mushrooms. Cook for a couple of minutes, adding a couple of tablespoons of the mushrooms soaking water. When the cooking sauce is dried, remove garlic and herbs and add salt. Pour the Celeriac cream and add the mushrooms, finishing with almonds and minced parsley.