Celeriac Mushroom Plato

individual portion

187.5g tinned Butter Beans
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
pinch ground pepper
30ml Sunflower Oil
350g Celeriac, sliced like short chunky chips
1/4 teaspoon celery seed
90g Philadelphia Light
300g Forestière Mushrooms, sliced medium thin, stems below cap across
about 10g dry Porcini Mushrooms, soaked about 30min in 100ml hot water, squeezed then chopped, keeping the liquor
1 large clove garlic finely chopped
a couple of leaves, previously fried and frozen of sage, chopped
about 1/2 teaspoon lemon peel previously sliced very thin, parboiled 15min and frozen

CELERIAC (35min)
Preheated oven to 220°C
Placed a very large piece of foil in about 20cm square glass oven dish and another piece of slightly smaller parchment paper on top
Placed the Celeriac in the parchment paper
Added the celery seed, 15ml Sunflower Oil and stirred
Spread the Celeriac well, folded the parchment paper over it
Closed the foil tightly
Baked 20min at 220°C
Reduced the oven temperature to 190°C to accomodate the Plato
Baked another 15min
After baking carefully poured the contents into jug with the Philadelphia Light and pureed with hand blender

PLATO (15min)
Prepared the Plato by mixing together the first four ingredients
Spread the Plato on 21x16x6cm glass oven dish fully lined with parchment paper eg Bacofoil Non Stick Baking Paper
Baked 15min at 190°C

In medium large frypan fried the Mushrooms in 10ml Sunflower Oil for 15min
7min before the end added the dry Mushrooms
5min before the end added the sage and lemon
4min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before adding to the Mushrooms
2min before the end stirred in most of the liquor little by little to allow it to evaporate, being careful not to add the dregs which have the sand from the Mushrooms

At the end of cooking spread the pureed Celeriac on the Plato and the Mushrooms on top
Baked 15min

complete protein 17.5g
saturated fats 11.9g
uncompleted legume protein 5.3g