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Baked Stuffed Celeriac (Toltott Zeller)

ingredients

serves 10
5 boiled celeriacs
250 g duxelles of mushrooms
150 g chopped celeriac
50 g grated cheese
150 ml soured cream
50 ml melted butter

method

1. Scoop out the centres of 5 boiled celeriacs and fill with 250 g duxelles of mushrooms combined with 150 g chopped celeriac and 50 g grated cheese.

2. Sprinkle with 150 ml soured cream and 50 ml melted butter and bake in the oven at 180°C for 25 minutes.

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