Roast celeriac with Prosecco DOC and Grana Padano sauce, truffle and hazelnuts | Consorzio Tutela Pr
Ingredients 1 large celeriac 1 tbsp olive oil 20 gr of butter 2 sage leaves 30 gr of toasted hazelnuts 1 truffle (or truffle oil) Grana Padano to garnish Gold l
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.prosecco.wine.
Ingredients
- 1 large celeriac
- 1 tbsp olive oil
- 20 gr of butter
- 2 sage leaves
- 30 gr of toasted hazelnuts
- 1 truffle (or truffle oil)
- Grana Padano to garnish
- Gold leaves to garnish
- Salt and pepper to taste
- 1 chopped shallot
- 120 ml of Prosecco DOC
- 60 gr of grated Grana Padano
- 250 gr of double cream
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