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.
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
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.