Preparation: 40 min.
Cheesy celeriac puree with black garlic, sautéed mushrooms and leeks
From Ik eet zo graag 2
Ingredients for
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200 g celeriac
400 g celeriac
600 g celeriac
800 g celeriac
1 kg celeriac
1.2 kg of celeriac
1.4 kg of celeriac
1.6 kg of celeriac
1.8 kg of celeriac
2 kg of celeriac
150 g mushrooms
300 g mushrooms
450 g mushrooms
600 g mushrooms
750 g mushrooms
900 g mushrooms
1.05 kg mushrooms
1.2 kg mushrooms
1.35 kg of mushrooms
1.5 kg mushrooms
25 g emmentaler, grated
50 g emmentaler, grated
75 g emmentaler, grated
100 g emmentaler, grated
125 g emmentaler, grated
150 g emmentaler, grated
175 g emmentaler, grated
200 g emmentaler, grated
225 g emmentaler, grated
250 g emmental, grated
60 g green of leeks
120 g green of leeks
180 g green of leeks
240 g green of leeks
300 g green of leeks
360 g green of leeks
420 g green of leeks
480 g green of leeks
540 g green of leeks
600 g green of leeks
5 cl room, vol
1 dl cream, full
1.5 dl cream, full
2 dl cream, full
2.5 dl cream, full
3 dl cream, full
3.5 dl cream, full
4 dl cream, full
4.5 dl cream, full
5 dl cream, full
5 bulbs of garlic, black
10 bulbs of garlic, black
15 bulbs of garlic, black
20 bulbs of garlic, black
25 bulbs of garlic, black
30 bulbs of garlic, black
35 bulbs of garlic, black
40 bulbs of garlic, black
45 bulbs of garlic, black
50 bulbs of garlic, black
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
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About this recipe
I am not a vegetarian, but I can certainly fully enjoy special vegetable dishes like this.
You can read the full recipe on page 138 from Ik eet zo graag 2
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