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Home | Purée de céleri rave, châtaigne et truffes

Celeriac, chestnut and truffle puree

This puree will be perfect to accompany poultry or grilled meat during the holiday season. This recipe was made during a Holiday Facebook live in collaboration with Fannélie from Fannélie Cuisine Créative and it was written for those who have a Thermomix, but can also be made in a cauldron.

Preparation time

10 minutes

Cooking time

18 minutes

Servings

4

Image bouteille 250ml truffe noire

Ingredients

  • 500g. net celeriac
  • 150g. peeled cooked chestnuts
  • 200g. mashed potato
  • 100g. liquid cream of your choice
  • 100g. water
  • 1 C. teaspoon of salt
  • 20g. butter
  • 1 C. tsp white or black truffle olive oil

Products used

White truffle - Olive oil

White truffle - Olive oil
Black truffle - Olive oil

Black truffle - Olive oil

Preparation

1. Peel the celeriac with a knife, place it in pieces in the Thermomix bowl.
2. Add the peeled and cut into pieces potatoes then the cooked and peeled chestnuts and finally the salt. Chop for 7 seconds at speed 5.
3. Add water and cream and cook with the cup, 18 min, 100°, speed 1.5
4. When the bell rings, add the diced butter and truffle oil through the hole in the lid then mix with the beaker for 30 seconds at speed 7.
5. Serve immediately or pour into a gratin dish to be reheated for 25 minutes covered at 350°F.

Tips: The recipe can be increased by half (no more) to serve 6 people. You will therefore need 750 g of net celery, 220 g of chestnuts, 300 g of potato, 150 g of cream, 150 g of water, 1.5 tbsp. teaspoon of salt, 30 g of butter and 1.5 tbsp. of truffle oil. You will need to mix for 10 seconds at speed 5 using the spatula through the hole in the lid and cook for 25 minutes.

Enjoy your food!

Psstt: If you also want to share your recipes featuring our products, please follow us on the Inspiration d'Olives et gourmandises Facebook group. It's the perfect place to share your creations and inspire people!

By Fannélie Stammégna

I'm Fannélie and here is a composition of everything I like to do: create recipes, but above all share them, explain them and give people a taste for cooking.

Today, I'm giving free live cooking classes on my Facebook Page @fanneliecuisine. I also have a website, Fannelie.com, which is a logical continuation of everything I acquired in the first 40 years of my life. There you will find recipes, videos, culinary tips and tricks with a pinch of Marseille, a spoonful of Quebec, all seasoned with professional techniques and sprinkled with unmentionable tips!

My background: gourmet cooking school in France, career in Michelin-starred restaurants, chef-owner of my restaurant in Marseille and developing recipes for Thermomix Canada, but also to feed my 3 men in the house on a daily basis who have a good appetite!

I have personally been using olive oils and balsamic vinegars from Olives et gourmandises at home for several years and I am delighted to now be in collaboration with this brand. I like the originality and quality of these products, the flavors are natural and not artificial. My favorite product: Black balsamic vinegar, I'm completely addicted to it, I put it everywhere! And its little brother, maple and bourbon balsamic, is not far behind.

See all her recipes

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