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)."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
24
ingredients
directions
- Peel and roughly chop the celeriac.
- In a medium saucepan, melt the butter, add the celeriac and stir until well coated.
- Cook, covered, over a low heat for 10 minutes, stirring occasionally.
- 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.
- Drain (discard all but 2 tblsp of the milk) and puree with the reserved milk until smooth.
- Season to taste.
- Preheat the oven to 180c and spoon the puree into the tartlets.
- Place on an oven tray and bake for 10 minutes, or until heated through.
- Drizzle with a little truffle oil and sprinkle with chives.
- Serve immediately.
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RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.
