Ingredients
1 Celeriac
200 g mushrooms
1/4 cup creme or sour cream
1 teaspoon of Dijon mustard
salt and pepper
1 Celeriac
200 g mushrooms
1/4 cup creme or sour cream
1 teaspoon of Dijon mustard
salt and pepper
Peel and dice celeriac into 1/2 inch cubes and boil in salted water until tender, about 5 minutes, then drain. Meanwhile, thickly slice 200 g of mushrooms and saute with butter or olive oil in a pan, until most of the juices have been reabsorbed. Add the celeriac, cream and mustard. Season with salt and pepper. Heat until the cream is hot and slightly thickened and serve with fresh herbs or chives sprinkled on top.
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