Castilla-la Mancha Recipes

Preparation

For the creamy celeriac pastry: 

• Peel the root, wash, and cut into 2x2 cm cubes 
• Place in a vacuum-sealed cooking bag 
• Vacuum-sealed cooking: 1 hour at 100 degrees 
• Remove from the bag and emulsify.
• Set aside 

For the crispy mushroom pastry: 

• Cook for 30 minutes 
• Shred
• Stretch on a Silpat 
• Dehydrate 
• Fry in sunflower oil at 190 degrees 
• Place on absorbent paper.

For the crispy parsnip: 

• Peel the parsnip 
• Slice thinly with the peeler 
• Fry in sunflower oil 
• Place on absorbent paper. 
• Set aside 

Fresh mushrooms 

• Clean and chop the different mushroom varieties.
• Sauté depending on the varieties 

Carrot.

• Peel and dice evenly.
• Blanch 
• Set aside

Presentation

Place several slivers of celery cream on the base, then place the different varieties of mushrooms on top. Put the crispy pastry and fried parsnip on top. Finish with the carrot. Dress with a good extra virgin olive oil and fleur de sel.

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The celery and mushrooms are the stars of this recipe. Both add fibre to our diet. The extra virgin olive oil dressing complements the nutritional properties of this recipe by providing unsaturated fats.