Free delivery in Quebec for orders of $80 and more / in Ontario 90$ and more

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



Image bouteille 250ml truffe noire


  • 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