Celeriac Dip with Mushroom Relish
For the Celeriac Dip:
1 celeriac, peeled and cubed
1 small onion, chopped
1/2 Tbsp. minced garlic
2 Tbsp. Seasons White Balsamic Sicilian Lemon vinegar
2 Tbsp Seasons Baklouti Green Chili Fused Extra Virgin Olive Oil
1 cup of water
Seasons Himalayan Pink Salt, to taste
1 Tbsp. Seasons Moroccan Seasoning
For the Mushroom Relish:
3 oz. cremini mushrooms, chopped
2 Tbsp. Seasons Coratina Extra Virgin Olive Oil (or Seasons Family Reserve EVOO)
1 Tbsp. minced red onion
1 Tbsp. chopped fresh basil
Seasons Wild Porcini Salt, to taste
2 Tbsp. lime juice
2 Tbsp. Seasons Meyer Lemon fused Olive oil
1/2 tsp. Seasons Pepe e Aglio (black pepper blend)
To make the Celeriac Dip:
Sauté onions Seasons Baklouti Green Chili Fused EVOO until translucent. Add celeriac cubes and sauté with onions. Add water in small amounts until celeriac is tender. Cook out all remaining liquid and remove from heat.
Add the remaining ingredients and blend in a food processor until smooth. Taste and add salt if needed. Refrigerate until ready to serve.
To make the Mushroom Relish:
Heat Seasons Coratina EVOO in a skillet and sauté chopped mushrooms until tender. Sprinkle with Wild Porcini salt, mix well and remove from heat to cool.
Add remaining ingredients to the sautéed mushrooms and toss to combine.
Transfer the celeriac dip to a serving dish, top with the mushroom relish and serve with your favorite crackers.