Wild Mushroom & Celeriac Veloute with Hazelnuts & Truffle Oil

10 mins

30 mins

	1 small shallot, finely chopped
	30g butter or olive oil
	200g mixed wild mushrooms (chanterelles, porcini), cleaned
	1 small celeriac, peeled, diced
	500ml vegetable or chicken stock
	100ml cream
	30g toasted hazelnuts, crushed
	1 teaspoon truffle oil (optional)

To make this vegan, replace the cream with 50g hazelnuts and 50g vegetable stock and use oil instead of butter.

1.	In a pot, sauté the shallots in the butter until soft.
2.	Add the mushrooms and cook until tender.
3.	Add the celeriac and stock. Simmer until the celeriac is soft, about 15-20 minutes.
4.	Blend until smooth, then stir in the cream. Season with salt and pepper.
5.	Serve topped with toasted hazelnuts and a drizzle of truffle oil.

Recipes Nick Honeyman / Food styling Zennon Wijlens / Food Photography Manja Wachsmuth / Le Petit Léon Photography Emilie Soler

Tags: Issue 229