Creamy celeriac with truffle and hazelnut oil

by Alice on dicembre 20, 2010

Creamy celeriac with truffle and hazelnut oil


half a medium celeriac, peeled and julienned
2 tablespoons lemon juice
5-6 tablespoons vegetable cream (I used almond cream)
a few fresh parsley leaves, cleaned and chopped
1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added ingredients)
hazelnut oil, to taste
whole sea salt, just enough to taste

Makes 2 servings.


In a salad bowl, combine the celeriac, lemon juice, cream and parsley and toss. Add the truffle paté, hazelnut oil and salt and mix again. Serve cool or at room temperature.

Posted in: autumn,gluten-free,lunch-box,salads,savoury,vegetables,winter

{ 1 comment… read it below or add one }

1 MsWanda dicembre 23, 2010 alle 06:58

Perfect – I was wondering what to do with that celeraic in the fridge!

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