CELERIAC & PEAR SANDWICH

cost
difficulty
cold
Recipe
We invite you to prepare delicious seasonal pear and celeriac toasts with the seeds baguette Memoire, signed by Pascal Tepper, Meilleur Ouvrier de France and Délifrance partner. Mix the flavours with creamed mushrooms, celeriac salad, endive salad and to complete the recipe: the sweet flavour of pear!
Preparation : 15 min
THE CREAMED MUSHROOM
Wash and thinly slice the button mushrooms.
Finely slice the shallots and brown them in olive oil until golden.
Add the button mushrooms and cook over a low heat with the lid on for 30 minutes.
Blend and set aside in a cool place.

THE CELERIAC SALAD
Mix all ingredients.
Add the juice of 1 lemon.
Season with salt and pepper, mix, and set aside.

THE ENDIVE SALAD
Finely slice the endives.
Cut the chives into sticks.
Add a little olive oil.
Season with salt and pepper, mix and set aside.
Dressing : 5 min
1. Cut the bread into 12 slices.
2. Fill with creamed mushrooms, celeriac salad, and endive salad.
3. Finish with pomegranate seeds and one slice of pear per sandwich.
Chef's tip
The pear can be replaced with apple.

You can use whichever mushrooms are in season.

Feel free to cook the bread for longer if you want more crunch, which will contrast nicely with the soft consistency of the spread