INGREDIENTS:
- 1 celeriac
- 1 medium leek
- 200 milliliters of plant-based milk (unsweetened)
- 1 glass of water
- 50 grams of extra virgin olive oil
- 200 grams of pioppini mushrooms (washed and cleaned)
- 1/2 glass of dry white wine
- Salt to taste
- Black pepper to taste
- a few sprigs of chives (optional)
PREPARATION:
- Start by peeling the entire celeriac with a sharp knife, and once the outer layer is removed, rinse it thoroughly under running water to remove any soil residues.
- Then cut it into cubes of about 2 cm and set aside.
- Now wash and trim the leek, slice it into rounds, and place it in a large pot along with the extra virgin olive oil.
Sauté for a few minutes over high heat, and as soon as it is lightly browned, add the previously cut celeriac cubes and stir well.
Continue to sauté for a few minutes. - Then add the plant-based milk, water, and salt, and mix everything together.
- Cover with a lid and let cook for 30 minutes over medium-low heat.
- Once the cooking time has passed, remove the pot from the heat and let it cool down for a moment.
- Using an immersion blender, blend the vegetables well to obtain a smooth and thick cream.
- Keep the cream warm by covering the pot with a lid and set aside.
- Now place the plant-based butter and a clove of garlic in a pan; sauté for a few minutes.
- Then add the pioppini mushrooms, a pinch of salt, and cook them over high heat for a few minutes, deglazing with the dry white wine.
- Cook for a few more minutes until the wine has evaporated completely.
You are now ready to plate. - Assemble your dish by pouring the celeriac cream into bowls and garnish the surface with the sautéed pioppini, some chopped chives (if you like), and a grind of black pepper.
- Drizzle with a little raw extra virgin olive oil and serve your celeriac cream with pioppini mushrooms.