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Add a photoServings: 4
Ingredients
- 1 lrg Celeriac
- 8 ounce Puff pastry
- 4 ounce Butter
- 1 sm Bott white truffle oil
- 4 Tbsp. Extra virgin olive oil
- 1 sm Bott balsamic vinegar
- 1 Tbsp. Freshly snipped chives
Directions
- Preheat the oven to 230C.
- Slice the celeriac into 1/4 inch thick slices and using a small cutter, cut little discs out. Using a sharp knife, trim off the edges of the discs so they become rounded. Blanch the celeriac in boiling salted water for 2 min, refresh in cool water and pat dry with a towel.
- Roll out the puff pastry to 1/4 inch thick and cut 4 rounds, slightly larger than the four pans in that you are going to cook your tatins. If you are doing one big one, just make one big round.
- Heat some butter in each pan, (just sufficient to cook the celeriacs) and place the celeriacs in a neat fashion into the pans. Place on the heat and start to cook gently till they start to turn golden. Remove from the heat and place a disc of pastry over the top. Using a small knife, poke it down the edges, pierce two slits in the pastry disc to allow steam to escape and place into the oven for 10-15 min.
- Meanwhile, place all the balsamic vinegar into a saucepan, bring to the boil and simmer gently till it has reduced by half. Pour into a little bowl and allow to cold. Mix 1tsp of truffle oil with 4 tbsp of extra virgin olive oil and season with salt and pepper, and add in the minced chives.
- When the tatin is cooked, turn in out onto a plate and drizzle with first the oil and then the syrup. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 635 | |
| Calories from Fat 516 | 81% |
| Total Fat 58.1g | 73% |
| Saturated Fat 21.89g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 305mg | 13% |
| Potassium 45mg | 1% |
| Total Carbs 25.67g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.47g | 0% |
| Protein 4.41g | 7% |
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