Celery-root mousse with aged cheddar and nutmeg

Celery-root mousse with aged cheddar and nutmeg
  • 6 servings
  • 0:12 Preparation
  • 0:15 Cooking
  • 0:27 Total Time

Ingredients

Add all
  • 1 1/2 lb
    (675 g)

    celery-root, peeled and cut into small cubes

  • 0.500

    onion, peeled and cut into sixths

  • 2

    large potatoes, peeled and cut into small cubes

  • 1/4 tsp.
    (1 mL)

    ground nutmeg

  • 1 cup
    (250 mL)

    grated aged cheddar

  • 1 Tbsp.
    (15 mL)

    chopped chives

  • 1/2 Tbsp.
    (22 mL)

    chopped fresh parsley

  • Salt and freshly ground pepper to taste

Preparation

In a pot filled with boiling salted water, cook the celery-root, onion and potatoes for about 15 minutes or until the vegetables are tender enough to mash. Drain.

In a food processor or hand blender, reduce the vegetables to a purée. Then add the remaining ingredients.

Mix well and serve with chicken or pork.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007