Gourmet Stew with Poached Egg and Truffle
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 cut into fine strips (julienne). Or buy pre-grated.
Freshly shaved truffle
4 eggs
freshly ground pepper and salt
Preparation
1. Place the potatoes in a large pan with a finger-width of water.
2. Place a piece of celeriac on top and salt generously.
3. Bring to a boil and cook for 2 minutes over high heat.
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 and mash into a coarse stew until it turns a beautiful pink color. Season everything with salt and pepper. Place back in 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 firm.
8. Meanwhile, spoon the stew generously onto 4 plates with a hollow in the middle.
9. Fill the hollow with a poached egg. Sprinkle with the remaining beetroot julienne.
10. At the table, shave the truffle over the stew so that the aroma does not dissipate.
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