- 750 g diced celeriac
- 2 large shallots
- 50 g butter
- 2 tblsp olive oil
- 500 ml vegetable stock
- 250 ml cream
- 1 tsp truffle oil
- Sweat the shallots with the butter and oil then add the diced celeriac and sweat until soft.
- Pour in the stock and continue to cook until the celeriac is cooked through add the cream and simmer for a further 5 minutes.
- Put the mixture into a food processor and blend until smooth then pass the mixture through a fine sieve to remove all of the large bits still left
- Serve in espresso cups with a drizzle of truffle oil.