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Celery mash, bacon, mushrooms and raw beetroot

Celery mash, bacon, mushrooms and raw beetroot

Celery mash:

  • 2 pcs celeriac

  • 200 g potatoes

  • 100 g parmesan

  • 50 g of butter

  • 1/2 teaspoon nutmeg

  • salt and pepper

Topping:

  • 400 g of smoked bacon

  • 6 bulbs

  • 1 beetroot

  • 400 mushrooms

  • little fresh chopped thyme

  • salt and pepper

 

Peel the celery and cut into large cubes. Boil until tender in unsalted water along with the potatoes. Drain.
Add the butter and Parmesan cheese. Season with nutmeg, salt and pepper.
Slice the peeled red beetroot into thin slices on a mandolin iron just before serving.
While celery is cooked,Fry bacon cubes crisp and golden on a frying pan over moderate heat and set them aside. Pour in the chopped onions in the left fat in the pan and fry until golden brown. Fry the mushrooms alongside  seasoned with fresh chopped thyme. Put back the crispy cubes, heat everything a little and serve with the sliced beetroot and celery mash.

 

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