Luxusstoofpot met gepocheerd ei en truffel

Ingredients

1 kg potatoes, peeled and cut into pieces
1 celeriac, peeled and cut into 1 cm cubes
200 ml cream
75 grams raw beetroot julienne
freshly shaved truffle
4 eggs
freshly ground salt and pepper

Preparation

1. Place the potatoes in a large casserole dish with enough water to just cover them by a finger's width.
2. Place the celeriac on top and season generously with salt.
3. Bring to a boil and cook at high heat for 2 minutes.
4. Place in the EcoStoof for 45 minutes (or longer).
5. Remove the pan from the EcoStoof and drain the water.
6. Add the cream and half of the beetroot, then mash into a coarse stew until it has a nice pink color. Season with salt and pepper. Return to the EcoStoof to keep warm.
7. Fill a pan halfway with water and place it on the stove. Wait until the water boils. Carefully crack the eggs, one by one, into the boiling water. Make sure the eggs lie next to each other in the water. Cook for 5 minutes, or until the egg whites are set.
8. In the meantime, spoon the stew generously onto 4 plates, making a well in the center.
9. Fill the well with a poached egg. Garnish with the remaining beetroot julienne.
10. At the table, shave the truffle over the stew so that the aroma does not dissipate.

This luxurious stew goes very well with venison.