Back to Recipes

Confit Of Celeriac With Truffle Wild Mushrooms & Parmesan Shard

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.
'); a.document.close(); setTimeout(function(){ a.print(); }, 1000); }