Celeriac tartlets with truffle oil

1. 1

   Peel and roughly chop the celeriac.

2. 2

   In a medium saucepan, melt the butter, add the celeriac and stir until well coated.

3. 3

   Cook, covered, over a low heat for 10 minutes, stirring occasionally.

4. 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. 5

   Drain (discard all but 2 tblsp of the milk) and puree with the reserved milk until smooth.

6. 6

   Season to taste.

7. 7

   Preheat the oven to 180c and spoon the puree into the tartlets.

8. 8

   Place on an oven tray and bake for 10 minutes, or until heated through.

9. 9

   Drizzle with a little truffle oil and sprinkle with chives.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.