• 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.