Fennel & Mushroom Salad Atop a Celery Root Puree

I had my sister and niece visit this last weekend so I tried to make them a few special dishes.  As you can see I am wearing my 'Pop Pop' apron, provided by my grand-daughter, Audrey.

Another relatively simple dish with some very nice flavors.

Ingredients for the Fennel and Mushroom Salad

1/2 Fennel Bulb

1/2 Cup Mushrooms

1 Medium Shallot

4 - 5 Basil leaves

4 - 5 Mint leaves

1 - Lime & Lime zest

2 tbl Fig vinegar or any nice vinegar of your choice

2 tbl Olive Oil

Preparation of the salad

Finely slices the fennel
Chop the mushrooms
Finely dice the shallot
Chop the basil and mint
Zest the lime and squeeze at least 1/2 of the juice into the mixture ( taste - if you wnat add the rest of the lime)
Mix everything together, salt and pepper to tastes

Ingredients for the celery root puree

1 Celery root bulb
1 cup of vegetable or chicken broth
1 tbl olive oil

Preparation of the celery root puree

Peel and clean the celery bulb
Dice into 1 inch cubes
Lightly sautee the celery root in th eolive oil until slightly brown.  Add the broth and boil the root until it begins to soften.  Pour the mixture into a blender and pulse until the root is the cnsistency of mashed potatoes.

Serving Suggestions

Plate a generous portion of the celery puree onto your plate then arrange an ample portion of the fennel root salad atop the puree.  Season to taste.