Poached duck egg on celeriac mash with mushrooms

Ingredients

For 1 serving

• Duck eggs1
• Celeriac200 g
• Potatoes100 g
• Reduced-fat milk40 ml
• Button mushrooms120 g
• Thyme2 g
• White wine vinegar1 tablespoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose, eggs, celery, sulphites,

In season: October – March

Method

1. Peel the celeriac with a knife, removing the thick skin, peel the potatoes and cut both into roughly 2 cm cubes. Put them in a pan of cold water, bring to the boil, add salt and cook for 18 minutes over medium heat, until they fall apart with a fork.
2. Meanwhile wipe the button mushrooms with a damp cloth and slice them. Heat the extra virgin olive oil in a frying pan over medium-high heat and sauté them with the thyme for 6 minutes, until golden; salt them at the end.
3. Drain the celeriac and potatoes and blend them with the warm milk and a pinch of salt until the purée is smooth and velvety; keep it warm, covered.
4. Bring a small pan of water with the white wine vinegar to a gentle simmer. Crack the duck egg into a cup, stir a whirlpool with a spoon and slide the egg into the centre; cook for 4 minutes over low heat, until the white is set and the yolk still soft. Lift it out with a slotted spoon.
5. Serve the purée on the plate with the mushrooms and the egg on top.