Creamy celeriac with truffle and hazelnut oil

Ingredients

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.

Directions

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

Tagged as: almond cream, celeriac, hazelnut oil, lemon, truffle