CELERY RISOTTO

Serves 4 as a starter All levels

Ingredients:

> 600 gr celeriac, peeled
> 150 ml milk
> 100 ml cream
> Zest and juice of one lemon
> Olive oil
> 20g butter
> 60 g hazelnuts
> Salt, pepper

Directions:

1 | Cut the celery in small cubes (“brunoise”) and keep the scraps on the side (the parts that are not perfectly square).

2 | Sauté the scraps in a frying pan with salt and olive oil.

3 | Add the milk and cream to the preparation and simmer until the celery is very tender.

4 | Blend everything in the blender (add milk if too thick). Season with lemon zest and lemon juice.

5 | Sauté the celery brunoise in a frying pan.

6 | After 3 minutes, add the purée and serve with the chopped hazelnuts on top.

› Enjoy !