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Creamy Celeriac & Truffle Mash (V)

Impress your friends and upgrade your dinner party sides to restaurant standard with our Celeriac & Truffle Mash recipe. Luxurious, light and fluffy, this is super simple recipe, with our Truffle Oil as the star of the show.

Serves 4


1 celeriac, peeled and cut into 2-3cm chunks

2 shallots, peeled and quartered

3 cloves of garlic, peeled and roughly chopped

800ml vegetable stock

Drizzle of Truffle Oil with Black Summer Truffle & Sea Salt

150ml double cream

Sprig of fresh thyme

Salt and freshly ground pepper to season


Place the celeriac, shallots and garlic in a large saucepan, pour in enough stock to cover. Reserve the rest of the stock for later. Season and bring to the boil. Simmer for 15-20 minutes, or until a knife slices easily through the chunks.

Drain the stock and pop the celeriac into a food processor with a good drizzle of Truffle Oil, the double cream and a twist of salt and pepper and blitz. Pour in enough of the remaining stock to ensure you have a creamy mash and keep blending until smooth and creamy.

Plate and serve with a good drizzle of Truffle Oil, a scattering of thyme leaves.

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