Celeriac, mushrooms, croûtons and aioli


Sometimes when the fridge at a first glance looks completely empty, it is usually possible to rustle up meal after a little think. I love this type of problem solving and creating a satisfying meal out of ‘nothing’.

I am particularly happy with this dish. It is quite earthy in flavour, but the squirt of lemon juice makes it fresh and I love the contrasting textures of crispy croûtons and soft celeriac and mushrooms.

Celeriac, mushrooms, croûtons and aioli, serves 2

150 g celeriac

100 g chestnut mushrooms

1 handful dried mushrooms (I had a mix of black trumpet and porcini) 

10 cm ciabatta 

1/2 garlic clove, chopped

butter and oil for frying

salt, black pepper

1 lemon wedge, the juice

1 batch aioli

Cut the bread into cubes. Fry the croûtons crispy in butter and oil in a frying pan. Add the garlic at the end but be careful not to burn. Remove from the pan. Soak the dried mushrooms in hot water in a bowl. Peel and grate the celeriac coarsely. Fry until soft in butter and oil and remove from the pan. Squeeze the water off the mushrooms and slice the chestnut mushrooms. Fry the mushrooms together on high heat in oil/butter until golden. Add the celeriac back to the pan for a few moments. Season well. Add the lemon juice.

Spoon the mushrooms and celeriac into bowls, top with aioli and a handful of croûtons. 

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