Preparation: 15-20 minutes plus 3 hours for the celeriac
Cooking: 15-20 minutes
Serves: 4 people
Ingredients
- 400g Celeriac
- 300ml Olive oil
- 80ml Truffle oil
- 10g Garlic cloves
- 3g Thyme
- 3g Rosemary
- 2g Sea salt
- 1g Black pepper
- 80g Unsalted butter
- 100g Shallots
- 500g Mixed wild mushrooms
- 100ml White wine
- 200ml Double cream
- 10g Chives
- Parmesan
- Veal glace
Method
Peel and cut the celeriac into 4 even size pieces
Place into an deep tray and cover with the oil , garlic cloves, thyme, rosemary, salt and pepper and then cook at 70c for about 3-4 hours or until tender.
Add the butter to a frying pan and add diced shallots , cook until tender then add the cleaned wild mushrooms and sauté then deglaze with white wine and reduce , finish with cream and chopped herbs, set to one side.
Grate parmesan onto greaseproof paper and cook at 170c until melted then break into shards for the topping.
To plate , pan fry the celeriac until coloured then top with the wild mushroom mix , parmesan shard , chopped chives and if using the veal glace spoon over to finish.
