Recipe: Celery cream with black truffle shards

Name: Celery cream with black truffle shards
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1 beautiful ball of peasant celeriac peeled and cut into large dice; 1 liter (1.1 qt) 1/2 whole milk; 30 g (1.1 oz) of dried Corrèze porcini mushrooms; 1 tablespoon of double (thick) cream; 1 beautiful black truffle (melano) of 30 to 40 g (1.4 oz) raw brushed or cooked (first boiling) cut into fine julienne; 1 beautiful floury potato peeled and cut into large dice; salt pepper from the mill and nutmeg powder.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.1/5 (7 reviews) Starters

Prep 60 min

Cook 60 min

Total 2h

Servings 6 serv.

Ingredients for 6 servings

1 beautiful ball of peasant celeriac peeled and cut into large dice
1 liter (1.1 qt) 1/2 whole milk
30 g (1.1 oz) of dried Corrèze porcini mushrooms
1 tablespoon of double (thick) cream
1 beautiful black truffle (melano) of 30 to 40 g (1.4 oz) raw brushed or cooked (first boiling) cut into fine julienne
1 beautiful floury potato peeled and cut into large dice
salt pepper from the mill and nutmeg powder.

Step-by-step directions

1 Bring the milk to a boil, salt and pepper and add a pinch of nutmeg then add the dried porcini after boiling, turn off the heat and cover, leave like this for one hour.

2 Put your milk saucepan back on the heat then add the celery dice and those of potatoes and let cook gently like this for 35 minutes while making sure it doesn't stick (the milk must always cover the vegetables).

3 Then blend everything until your cream is nice and smooth if you have small grains strain it, taste the seasoning then add the tablespoon of double cream.

4 Serve this cream in beautiful hot plates and at the last moment scatter the truffle julienne and enjoy.
When tasting the mixed flavors of celery, porcini and black truffle I think, in my opinion that you will approach the 7th heaven of the Gastronomy planet.

Céleri rave Cèpes Soupes Truffes fraîches