Celeriac with porcini mushroom sauce and bramata
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1celeriac
- 2 tbspolive oil
- 4 sprigsthyme
- 1 tspsalt
- 1 ½ litreswater
- 1 tspsalt
- 250 gcoarsely ground polenta (Bramata)
- ½ bunchthyme
- 50 gsalted butter
- 30 gdried porcini mushrooms
- 1 dlwater
- 1 tbspolive oil
- 1shallot
- 1garlic clove
- ¼ bunchthyme
- 2 dlsingle cream for sauces
- ¼ tspsalt
- a littlepepper
- a littlesea salt
- a littlethyme leaf
Instructions
Step 1
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.Step 2
Approx. 2 hrs. in the centre of an oven preheated to 180°C. Remove the foil and cook for a further 20 mins.Step 3
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.Step 4
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.