Ingredients
-
1
-
40
-
2
-
-
-
24
-
-
2
-
-
-
-
-
-
-
Directions
Celeriac tartlets with truffle oil, This is a Luke Mangan recipe from the Sydney Morning Herald I posted this for Sackville Girl as she wanted recipes that used Truffle Oil It is suggested that you make the celeriac puree in advance (even the day before) , This is a Luke Mangan recipe from the Sydney Morning Herald I posted this for Sackville Girl as she wanted recipes that used Truffle Oil It is suggested that you make the celeriac puree in advance (even the day before)
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Steps
|
1
Done
|
Peel and Roughly Chop the Celeriac. |
|
2
Done
|
in a Medium Saucepan, Melt the Butter, Add the Celeriac and Stir Until Well Coated. |
|
3
Done
|
Cook, Covered, Over a Low Heat For 10 Minutes, Stirring Occasionally. |
|
4
Done
|
Add the Milk and Bring to the Boil, Then Turn the Heat Down and Simmer For 15 Minutes or Until the Celeriac Is Very Soft. |
|
5
Done
|
Drain (discard All but 2 Tblsp of the Milk) and Puree With the Reserved Milk Until Smooth. |
|
6
Done
|
Season to Taste. |
|
7
Done
|
Preheat the Oven to 180c and Spoon the Puree Into the Tartlets. |
|
8
Done
|
Place on an Oven Tray and Bake For 10 Minutes, or Until Heated Through. |
|
9
Done
|
Drizzle With a Little Truffle Oil and Sprinkle With Chives. |
|
10
Done
|
Serve Immediately. |
