Creamy celeriac with salty pancetta and truffle. A seriously indulgent side dish for special occasions.
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Serves
4
Celeriac
White Potato
Chicken Stock
Double Cream
Unsalted Butter
Black Truffle Oil
Pancetta
Fresh Black Truffle
Serves
4
Celeriac
White Potato
Chicken Stock
Double Cream
Unsalted Butter
Black Truffle Oil
Pancetta
Fresh Black Truffle
Unlock Mob Premium
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Step 1.
Peel and cube the celeriac and potatoes.
Step 2.
In a large pot set over a high heat, combine the celeriac, potatoes, and stock. Bring to a boil, then simmer until tender (about 20 mins).
Step 3.
Drain the vegetables and return them to the pot. Add butter and cream, and use an immersion blender to purée until smooth. Season with salt and white pepper, then stir in the truffle oil.
Step 4.
Dice the pancetta. In a small pan, cook the diced pancetta over medium heat until crispy. Drain on paper towels.
Step 5.
Spoon the celeriac purée onto a serving plate, top with crispy pancetta, and garnish with shaved black truffle (if using – feel free to skip this).
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