250g Celeriac, Peeled & chopped
250ml Double cream
100g Parmesan, Grated
750ml Chicken stock
75g Butter
30ml White truffle oil
Celeriac & Parmesan Velouté recipe method
- Sweat the celeriac with the butter & seasoning over a low heat for 20 mins.
- Stir occasionally. When soft, add the grated parmesan & the stock, bring to the boil for 5 mins.
- Next, add the cream and the truffle oil and simmer for 5 mins more.
- Purée in a jug blender and pass through a fine chinois.
Original recipe from a 2 Michelin star kitchen
