Celeriac with porcini mushroom sauce and bramata

Celeriac with porcini mushroom sauce and bramata

Total: 3 hr 30 Min. | Active: 1 hr
vegetarian, gluten-free
Nutritional value / person: 571 kcal
, Fat: 31 g
, Carbohydrate: 54 g
, Protein: 12 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Celeriac

1 celeriac (approx. 900 g)
2 tbsp olive oil
4 sprigs thyme, finely chopped
1 tsp salt

Bramata

1 ½ litres water
1 tsp salt
250 g coarsely ground polenta (Bramata)
½ bunch thyme, leaves torn off
50 g salted butter

Porcini mushroom sauce

30 g dried porcini mushrooms
1 dl water, hot
1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, squeezed
¼ bunch thyme, leaves torn off
2 dl single cream for sauces
¼ tsp salt
a little pepper
a little sea salt
a little thyme leaf
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How it's done

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Celeriac

Wash the celeriac thoroughly, rub dry, pierce multiple times with a sharp knife. Rub the oil into the celeriac, sprinkle all over with thyme and salt, wrap tightly in foil.

To roast

Approx. 2 hrs. in the centre of an oven preheated to 180°C. Remove the foil and cook for a further 20 mins.

Bramata

Bring the water to the boil, season with salt. Stir in the sweetcorn, reduce the heat, cook for approx. 40 mins. over a very low heat, stirring occasionally to form a thick paste. Stir in the thyme and butter.

Porcini mushroom sauce

Soak the porcini mushrooms in hot water, cover and leave to absorb for approx. 15 mins. Heat the oil in a pan. Sauté the shallot and garlic for approx. 5 mins. Add the thyme and cook briefly. Drain the porcini mushrooms, retain the water and pour through a fine sieve, add both to the pan. Pour in the cream, simmer for approx. 10 mins., season. Cut the celeriac into slices, sprinkle with fleur de sel and thyme, serve with the bramata and sauce.

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