"Célerisotto" à la truffe et au comté
Simmering Episode 2 Chef: Théo Vella Restaurant: Le Parvis 14, Place d'Armes 57000 Metz The recipe: Cut the celeriac into small cubes, sauté in olive oil with a finely chopped shallot, add a little white wine and chicken stock. Cook for 10 to 15 minutes, add grated Comté cheese, and plate. Shave truffle over the top.
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