Celeriac, Mushroom and Almond ‘Cannelloni’ with Saffron Eschalots

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Bentley

By Brent Savage

Published 2010

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Presentation

  • 40 g ( oz/ cup) blanched almonds, toasted

Pound the almonds using a mortar and pestle until finely crushed. Coat the ‘cannelloni’ in the almond sauce, place onto 6 plates and sprinkle over the crushed almond. Arrange the carrot and eschalots alternately around the plate.

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