Ingredients
1 Celeriac
200 g mushrooms
1/4 cup creme or sour cream
1 teaspoon of Dijon mustard
salt and pepper
Celeriac and Mushrooms with Mustard and Chives
by Erin FaeDirections
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.
Locavore is so much part of our week... Just can't imagine living without it. At a time when food prices have soared, eating locally makes so much more sense, ecologically, environmentally and socially.
— Audrey Langlasse
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