Celeriac and Truffle Puree
Celeriac and Truffle Puree
Cooking Mode:
Steam
Equipment
- Chef Knife
- Grater
- Blender
- Spoons
Ingredients
Ingredients- 1 Celeriac
- Truffle Paste
- 80gm Butter
- 80-120gm Thickened Cream
- Salt
- Pepper
METHOD
Peel the celeriac by trimming each end and peel the outside layer with a large chef knife
Grate the celeriac on the coarse side of the grater and place in a zip lock bag with approx 50-60gm of butter with some seasoning, seal the bag well removing as much air as possible
Place the bag in a pre-heated oven steam setting 100 degrees for 25 mins
Once cooked remove from the oven and place the contents of the bag in to the bowl of a blender and add a generous amount of truffle paste, cream and seasoning
Blend on high speed until smooth
Grate the celeriac on the coarse side of the grater and place in a zip lock bag with approx 50-60gm of butter with some seasoning, seal the bag well removing as much air as possible
Place the bag in a pre-heated oven steam setting 100 degrees for 25 mins
Once cooked remove from the oven and place the contents of the bag in to the bowl of a blender and add a generous amount of truffle paste, cream and seasoning
Blend on high speed until smooth
HINTS & TIPS
Celeriac and truffle are a match made in heaven, serve this puree with lamb or beef fillet Celeriac is a specific type of celery cultivated for the use of it’s root
Celeriac also makes a great soup and is an excellent with seafood also
This puree will keep in the fridge for 3-4 days
Celeriac also makes a great soup and is an excellent with seafood also
This puree will keep in the fridge for 3-4 days
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