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| Celeriac Puree |
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| 3 |
|
celeriac, large, peeled and diced (Celery Root) |
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| 1 quart |
|
milk |
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| 3 Tbs |
|
unsalted butter |
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| 3 Tbs |
|
truffle oil |
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Salt and freshly cracked black pepper, to taste |
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| 1 |
Boil celery roots in milk until soft. Drain. |
| 2 |
Place in a blender, blend with the butter and truffle oil. |
| 3 |
Season with salt and pepper to taste. |
| 4 |
Boil celery roots in milk until soft. Drain. |
| 5 |
Place in a blender, blend with the butter and truffle oil. |
| 6 |
Season with salt and pepper to taste. |
|
| |
| Servings: 4 |
| Yield: 4 - 11 oz portions |
| Preparation time: 25 minutes |
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| Recipe Type |
| Side Dish, Vegetarian |
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| Recipe Source |
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