Celeriac purée with Alpine cheese and mushrooms

Ingredients for 4 people
Celeriac purée:
100g butter
2 celeriacs, peeled, chopped in 3 cm pieces
600 ml vegetable stock
Salt
Freshly ground black pepper
Lemon juice
400 g 12-month-old Alpine cheese, cut into roughly 0.5 cm sized cubes

Mushrooms:
2 tbsp. butter
400 g mushrooms of the season, e.g. chanterelle mushrooms, porcini etc.
Salt
Freshly ground black pepper
1/2 bunch of flat leaf parsley

Vineyard peaches:
1 tbsp. butter
2 vineyard peaches, not too mature, cut in wedges
Freshly cracked pepper

Preparation
Purée:
1. Foam the butter in a pot and fry the celeriac pieces until golden yellow.
2. Add the vegetable stock, boil and allow to simmer for roughly 10 minutes until the celeriac cubes are very soft.
3. Blend in a food processor to form a smooth purée. Add as much stock as necessary.
4. Season with lemon juice, salt and pepper to taste and keep warm.

Mushrooms:
1. Foam butter in a large pan and fry the mushrooms until cooked.
2. Season the mushrooms with salt and pepper and add the chopped parsley to taste.

Vineyard peaches:
1. Heat and salt the butter.
2. Slowly warm the peach wedges in the butter.
3. Season the peach wedges with cracked pepper.

Fold the cheese cubes into the celeriac purée and serve with the mushrooms and peaches. Optionally, garnish with herbs and flowers.

Recipe: Florian Mairitsch, Alma

Tip
Chop the celeriac peel into small pieces and boil them in the vegetable stock. That gives the stock a wonderful celeriac flavour.