Whole roasted celeriac in porcini butter recipe | delicious. Magazine

Ingredients

• 20g dried porcini mushroomsApple-converted-space
• 3 garlic cloves, roughly choppedApple-converted-space
• A few herb sprigs, such as sage, rosemary and thyme, leaves pickedApple-converted-space
• Olive oil (or a splash of truffle oil if you like) for drizzling
• 90g butter, at room temperature
• 1 large celeriac (about 900g), scrubbed cleanApple-converted-space
• 2 shallots, finely chopped
• 400g wild or chestnut mushrooms, cleaned and torn
• Splash of brandyApple-converted-space
• 250ml vegetable stock
• 150ml full-fat crème fraîche
• ½ bunch fresh flatleaf parsley, finely choppedApple-converted-space
• You’ll also need…
• Food processor