Whole truffle roast celeriac with cheese sauce & hazelnuts - Master recipes
Heat the oven to 180C/160C fan/gas 4. Layer a large sheet of baking parchment over a large sheet of foil, then put the celeriac in the centre. Rub all over with the truffle oil, then season well....
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Ingredients
- 1 large celeriac -
- 2 tbsp truffle oil, plus extra for drizzling -
- 3 garlic cloves, sliced -
- ½ small bunch of sage, leaves picked -
- 30g hazelnuts, toasted and chopped -
- 40g butter -
- 40g plain flour -
- 350ml whole milk -
- 100g vegetarian Italian-style hard cheese, grated -
- 50ml double cream -
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