Fork-crushed potato, carpaccio of chestnut mushroom with Motti Cress and celery sauce, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 800 gr waxy potatoes
• 400 gr of green celery
• 2 garlic cloves 
• 4 to 6 chestnut mushroom 
• cup of Motti Cress 
• El Flameco olive oil
• Black pepper 
• Coarse sea salt

Mashed potato:

• Peel the potato.
• Cook in water with salt and pressed garlic.
• Drain, crush with a fork and keep warm under lid.

Celery sauce:

• Cut celery (about half with leafy green) into pieces and wash well so that all the sand is removed.
• Cook celery in water with coarse sea salt until done.
• ​Then scoop out the cooking liquid and cool under running water. (in this way it retains it’s beautiful green color). 
• Keep cooking liquid. 
• Mix it together with the cooking juices, olive oil and black pepper into a running sauce.

Celery Pieces:

• Cut celery (other half) into fine pieces and wash well so that all the sand is removed.
• ​Cook the celery in the boiling water until tender. Then scoop the celery out of the cooking juices under running water. (in this way it retains its beautiful green colour)

Carpaccio:

• Cut chestnut mushroom into fine slices.

Finish:

• Divide the lukewarm potato over the plates.
• Divide the crispy celery over the potato
• and drizzle everything with olive oil.
• Spread the slices of mushroom on top and season with black pepper and sea salt.
• Spoon some sauce over the plates and finish with the cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes
Techniques: cooking, sauce, raw
Plate: Wild Moon large flat ceramic
Recommended drink: Red wine, Gamay - Wijndomein Valke Vleug, Scheldeland - Belgium