Celeriac Risotto and Parmesan and Basil Mustard
- -1/4 celeriac root
- -1 small onion
- -2 Tbsp vegetable broth
- -1 pat of butter
- -1 Tbsp Maille mustard with Parmesan Cheese and Basil
- -1 pinch of granulated sugar
- -Salt, pepper
- Peel the celeriac and dice.
- Gently sauté the chopped onion with sugar, then add the diced celeriac.
- Slowly add the broth until celeriac is cooked but still firm.
- Remove from heat. Add the butter and the mustard.
- Serve the risotto with roasted poultry.