kristel December 21, 2017

Truffle ragout


1 Parsnip

Half celeriac

Half celery

1 large winter carrot

2 large shallots

2 cloves of garlic

2 bay leaves

5 branches of celeriac

250 grams of small mushrooms

Truffle oil

Truffle cream sauce

4 tablespoons cornstarch

Preparation method

Chop the shallots and peel the garlic and finely chop. Peel the vegetables and cut into equal cubes of 1 cm. Mushrooms halve. Rub garlic, shallots and winter carrots for 3 minutes at medium temperature in truffle oil. Then add the rest of the vegetables (not the celeriac) and half of the mushrooms and fry them for 2 minutes. Then add one and a half liters of water, two bay leaves and bring to the boil. 10 minutes simmer gently. When the vegetables are soft, remove bay leaves and purée with a hand blender. Add the rest of the mushrooms and truffle cream sauce and leave to stand for 5 minutes on low heat. Then mix four large tablespoons of cornstarch in a bowl with a few scoops of the ‘soup’ and a little water to make a smooth mixture. Add this to the ‘soup’ with a whisk while stirring and let it simmer for another 5 minutes while stirring. Just look at the desired thickness. Cut leaf celery fine. Last moment stirring celery leaves. Leave something to garnish when serving. Enjoy!