Celeriac tartlets with truffle oil
Ready In: 25 mins
Serves: 24
Ingredients
Directions
- Peel and roughly chop the celeriac.
- In a medium saucepan, melt the butter, add the celeriac and stir until well coated.
- Cook, covered, over a low heat for 10 minutes, stirring occasionally.
- 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.
- Drain (discard all but 2 tblsp of the milk) and puree with the reserved milk until smooth.
- Season to taste.
- Preheat the oven to 180c and spoon the puree into the tartlets.
- Place on an oven tray and bake for 10 minutes, or until heated through.
- Drizzle with a little truffle oil and sprinkle with chives.
- Serve immediately.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off