The common polypody is a type of fern that elevates the flavor of trumpet chanterelles to another level. This dish was created for DJ Bunuel’s 40th artist anniversary at the Helsinki Hall of Culture in 2017.
| Celeriac Purée | |
|---|---|
| 1 small | Celeriac, peeled |
| 400 ml | Coconut cream |
| A couple of | Thyme sprigs |
| 1 | Garlic clove, peeled |
| A small piece of | Bay leaf |
| A pinch of | Ground vanilla |
| Freshly ground sea salt and black pepper |
Chop the celeriac into small pieces and place in a pan with coconut cream and spices. Bring to the boil and simmer until the celeriac softens. Purée with an immersion blender until velvety smooth.
| Potato Flatbread | |
|---|---|
| 500 g | Boiled floury potatoes, warm and peeled |
| 200 ml | Milk |
| 500 g | Plain flour |
| 1 tsp | Fine sea salt |
| 1 tsp | Baking powder |
| 3 tbsp | Butter for brushing |
| 70 g | Extra plain flour for the pan and sprinkling on the flatbread |
Preheat a cast-iron pan to 250°C (480°F). Mix all flatbread ingredients in a bowl. Flour your hands and press the dough onto the hot, floured cast-iron pan. Prick the dough with a fork and sprinkle with the remaining flour. Bake at 250°C for five minutes. Reduce the heat to 200°C (400°F) and bake for an additional five minutes.
Recipe: Forager's Cookbook FUNGI