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    You are in: Home / Recipes / Celeriac tartlets with truffle oil Recipe
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    Celeriac tartlets with truffle oil

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Kate in Katoomba's Note:

    This is a Luke Mangan recipe from the "Sydney Morning Herald". I posted this for Sackville Girl as she wanted recipes that used Truffle Oil. It is suggested that you make the celeriac puree in advance (even the day before).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel and roughly chop the celeriac.
    2. 2
      In a medium saucepan, melt the butter, add the celeriac and stir until well coated.
    3. 3
      Cook, covered, over a low heat for 10 minutes, stirring occasionally.
    4. 4
      Add the milk and bring to the boil, then turn the heat down and simmer for 15 minutes or until the celeriac is very soft.
    5. 5
      Drain (discard all but 2 tblsp of the milk) and puree with the reserved milk until smooth.
    6. 6
      Season to taste.
    7. 7
      Preheat the oven to 180c and spoon the puree into the tartlets.
    8. 8
      Place on an oven tray and bake for 10 minutes, or until heated through.
    9. 9
      Drizzle with a little truffle oil and sprinkle with chives.
    10. 10
      Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Celeriac tartlets with truffle oil

    Serving Size: 1 (22 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 24.9
     
    Calories from Fat 18
    75%
    Total Fat 2.0 g
    3%
    Saturated Fat 1.3 g
    6%
    Cholesterol 6.4 mg
    2%
    Sodium 19.5 mg
    0%
    Total Carbohydrate 0.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    celeriac

    miniature tart shells

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