Golden Potato with Celeriac and Fine Black Truffle
BY ANDREAS CAMINADA - This golden-brown confit potato is accompanied by celeriac and black truffle. The three ingredients form a classic harmony, while the madeira gives the truffle vinaigrette a pleasantly sweet touch.
How to prepare
Celeriac wedge, potato terrine, truffle vinaigrette, brown butter sauce, celeriac puree, celeriac coins, grated black truffle.
Oven, fridge, pan, 2 spoons, palette knife, scissors, pot (for hot water).
Sulphites, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten), celery, milk, and egg. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.