Truffled Celery Cream with Violet Potato Chips
serves 4:
- Mestemacher Pumpernickel
- 2 small violet potatoes
- 2 tablespoons of olive oil
- 1 shallot
- 350 g peeled celery
- 140 g soy cream
- Salt
- Freshly-ground black pepper
- 18 g truffles (e.g. summer truffles)
- Freshly ground nutmeg
- Parsley for garnishing
- Pink berries
- Preheat the oven to 150°C upper/lower heat.
- Peel the potatoes, cut them into very thin slices and spread on a baking tray covered with baking paper. The slices should not be placed on top of each other. Thinly brush them with oil. Bake in the oven for approx. 30 minutes until crispy.
- During this time, peel the shallot and dice it finely. Dice the celery and place it in a pot together with the soy cream. Add salt and cook until soft for approx.10 minutes. Blend with a hand blender. Chop the truffles and add. Season with salt, pepper and nutmeg.
- Allow the mass to cool down. Cut the pumpernickel into squares approx. 1.5 x1.5 cm in size. Place the celery cream in a piping bag with a star nozzle and spray it onto the pumpernickel squares. Garnish with parsley, blue potato chips and pink berries.
Preparation time: 50 minutes
