CookEat Recipe
Celeriac and Mushroom Sauce with Horseradish
Roasted celeriac and yogurt give body to a thick, strongly pungent horseradish sauce. Raw button mushrooms, parsley and black pepper are blended into the cooled root vegetable with red wine vinegar.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 180 ml of the listed water for blending.
Step 2
Peel the raw celeriac deeply enough to remove the tough surface; cut into 1 cm cubes. Use fresh cultivated button mushrooms, trim the stem ends and slice thinly. Use fresh horseradish root, peeled and finely grated; weigh after peeling. Wash, dry and finely chop parsley; discard coarse stems. Use ground black pepper; measure before adding.
Step 3
Toss the diced celeriac with half the olive oil and roast on a lined tray at 200°C for 25–30 minutes, until easily pierced and lightly golden.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared celeriac, mushrooms, parsley, horseradish, red wine vinegar, black pepper, natural yoghurt in a blender with the remaining half of the olive oil. Add the 180 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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