Chicken and Portabella Ravioli with Celeriac, White Asparagus, Oyster Mushrooms and Smoked Paprika Oil
Celeriac aka celery root is a popular root vegetable in the US and Italy. This variety of celery grows wild in the Mediterranean Basin and parts of northern Europe and is cultivated for many culinary uses.
½ lb oyster mushrooms (flash fried)
1 tsp. fresh rosemary, minced
2 ea celery root, separated
1 shallot, whole
2 lb white asparagus
¼ cup smoked paprika
½ cup olive oil
TT salt and white pepper
1 Tbsp butter
1 qt whole milk
beurre monte: 1 lb butter, 1 tbsp. water and 1 lemon peel
Slice ¼ of the celery root and deep fry into chips. Peel and dice the remaining celery root, place in a sauce pot with shallot, simmer in milk to cover until tender. Discard shallot and puree the sauce with butter Season with salt and pepper. Prepare emulsified beurre monte' with 1 lb butter, 1 tbsp. of water and lemon peel. Poach white asparagus in beurre monte' until tender but still firm (approx. 3-5 minutes depending on size). For the paprika oil heat oil and paprika together briefly then strain through a coffee filter. Flash fry oyster mushrooms and season with, minced rosemary salt and pepper. Plate dish accordingly hot ravioli and all other components.
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