Celeriac with winter truffle, brown butter and hazelnuts

Serves 10 as a starter

Baked celeriac

  • 1                    Large celeriac
  • –                     Salt

Remove the root part of the celeriac. Rub the celeriac with oil and salt. Stick a thermometer into the center of the celeriac and bake at 180°C until a core temperature of 90°C (about 1 ½-depending on the size). Remove the peel with a knife and cut the celeriac into small irregular pieces (3-5 per person) Keep the remaining pieces and the peel for the purée and the broth.


Celeriac purée

  • 300 g             Butter
  • –                     Remaining pieces of the celeriac
  • –                     Salt
  • –                     Water

Brown the butter. Add the pieces of celeriac and simmer for 5 minutes. Drain the celeriac and mix in a blender with some of the brown butter and a small amount of water. Keep the rest of the butter for the sauce. Season the purée with salt and pour it into a piping bag.


Celeriac broth

  • –                     Peels from the celeriac
  • 2 g                 Salt
  • 0,4 l               Water

Vacuum seal the celeriac with the water and the salt . Cook in a steam oven at 100°C for 20 minutes. Strain the broth and reduce it. (If you don’t have access to a steam oven you can let the broth simmer in a sauce pan instead.


Butter sauce with truffle

  • 0,5 l               Whey
  • –                     Brown butter
  • 1 tbsp            Truffle juice
  • 30 g               Apple purée Granny Smith

Reduce the whey until 10% remains. Add the remaining butter from the celeriac and the truffle juice. Add apple purée, celeriac broth and salt to taste.



  • 150 g             White Shimeji mushroom
  • 1                    Granny Smith apple
  • 50 g               Hazelnuts from Piedmont
  • 1 box             Danish cress
  • –                     Winter truffle

Marinate the mushrooms in some olive oil and flash them quickly with a blowtorch. Season with salt an split the mushrooms lengthwise. Just before serving, slice the apple thinly on a mandoline and cut out small circles (ø 2,5cm). Roast the hazelnuts and crush them with a knife. Cut the cress and grate the truffle over the plates.