Cream of celeriac with truffle oil and hazelnuts | Canadian Goodness

Ingredients

• 1 minced shallot
• 1 clove of garlic
• minced
• 4 cups (500 g) celeriac (a.k.a celery root)
• peeled and cut into small cubes
• 2 tbsp (30 g) Canadian butter
• Salt and pepper to taste
• 2 cups (500 ml) Canadian milk
• 1/4 cup (25 g) roasted hazelnuts
• lightly crushed
• 1 1/2 cups (135 g) Canadian smoked gouda cheese
• 2 tsp (10 ml) truffle oil
• A few sprigs of parsley