Celery and Potato Puree

Summary

Ingredients

• 250 g potatoes, floury boilin
• 3 shallot (s)
• 1 small celeriac
• 40 butter
• nutmeg
• 125 ml vegetable stock, alternatively poultry stock
• 200 ml cream
• salt and pepper
• 100 g butter (truffle butter)
• 0.5 ½ bunch parsley, finely chopped

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Instructions

1. Peel and roughly dice the potatoes, shallots and celery.
2. Fry the shallot cubes in 20 g butter. Add the celery and potato cubes, season with nutmeg and add the remaining butter. Pour in the stock and cream, bring to the boil, season and simmer over medium heat until soft. Stir more often. Then stir through a liquor of Lotte (or pass through a sieve). Finally fold in truffle butter and season with salt, pepper and nutmeg.