Celeriac Cream with Pioppini Mushrooms for the Lactose Intolerant

INGREDIENTS:

• 1 celeriac
• 1 medium-sized leek
• 200 milliliters of unsweetened plant-based milk
• 1 glass of water
• 50 grams of extra virgin olive oil
• 200 grams of pioppini mushrooms (washed and cleaned)
• 1/2 glass of dry white wine
• Salt to taste
• Black pepper to taste
• A few sprigs of chives (optional)

PREPARATION:

1. Start by peeling the celeriac completely with a sharp knife. Once the outer layer is removed, rinse it thoroughly under running water to eliminate any soil residues.
2. Cut it into cubes about 2 cm in size and set aside.
3. Next, wash and clean the leek, slice it into rounds, and place it in a large pot along with the extra virgin olive oil.
   Sauté for a few minutes over high heat until slightly golden, then add the previously diced celeriac and mix well.
   Continue to sauté for a few more minutes.
4. Add the plant-based milk, water, and salt, and stir everything together.
5. Cover with a lid and let it cook for 30 minutes over medium-low heat.
6. After the cooking time is up, remove the pot from the heat and let it cool slightly.
7. Using an immersion blender, puree the vegetables until you achieve a smooth and creamy texture.
8. Keep the cream warm by covering the pot with a lid and set it aside.
9. In a skillet, melt the plant-based butter with a clove of garlic and sauté for a few minutes.
10. Add the pioppini mushrooms, a pinch of salt, and cook over high heat for a few minutes, deglazing with dry white wine.
11. Cook for a few more minutes until the wine has completely evaporated.
    You are now ready to plate.
12. Pour the celeriac cream into bowls and top with the sautéed pioppini mushrooms, some chopped chives (if you like), and a grind of black pepper.
13. Drizzle with a bit of raw extra virgin olive oil and serve your celeriac cream with pioppini mushrooms.