Celeriac Tartlets With Truffle Oil

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 24
• 1 celeriac (about 800g)
• 40 g butter
• 2 cups milk
• sea salt
• fresh ground pepper
• 24 bought miniature tart shells (or you could make your own with shortcrust pastry)
• truffle oil
• 2 tablespoons finely chopped chives

Recipe

• 1 peel and roughly chop the celeriac.
• 2 in a medium saucepan, melt the butter, add the celeriac and stir until well coated.
• 3 cook, covered, over a low heat for 10 minutes, stirring occasionally.
• 4 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 drain (discard all but 2 tblsp of the milk) and puree with the reserved milk until smooth.
• 6 season to taste.
• 7 preheat the oven to 180c and spoon the puree into the tartlets.
• 8 place on an oven tray and bake for 10 minutes, or until heated through.
• 9 drizzle with a little truffle oil and sprinkle with chives.
• 10 serve immediately.