← all recipes
celeriac purée with roasted zucchini, porcini & mozzarella
A comforting and sophisticated vegetarian dish featuring a silky smooth celeriac purée base topped with caramelized zucchini rounds, earthy sautéed porcini mushrooms, and melting pockets of fresh mozzarella. Served with a side of savory herb-spread toast.
recipe by
rach
mainModern European2 servingsvegetarian
20
prep (min)
25
cook (min)
45
total (min)
- •1 medium head celeriac, peeled and cubed
- •1 medium potato, peeled and cubed (optional, for texture)
- •2 tbsp butter
- •0.5 cups heavy cream or whole milk
- •2 medium zucchini (courgettes), sliced into rounds
- •150 grams porcini mushrooms (fresh or rehydrated), sliced
- •2 tbsp olive oil
- •1 clove garlic, minced
- •50 grams fresh mozzarella or burrata, torn
- •1 slice rustic bread
- •1 tbsp herb butter or truffle cream (for toast)