for 4 people

Celeriac

1 ½ kg	celeriac, peeled, cut into approx 1.5 cm slices
1 tbsp	olive oil
1 tsp	salt
a little	pepper

Kale

100 g	washed, prepared kale
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Puree

150 g	soft goats' cheese
1	vanilla pod, cut lenghtwise, seeds scratched out

To serve

1 tsp	Truffle oil
50 g	Fine Food Nocciola Piemonte IGP, roasted
1	summer truffle, thinly sliced

How it's done

Celeriac

Place the celeriac on a baking tray lined with baking paper, brush with oil, season.

Kale

Place the kale in a bowl. Add the oil, salt and pepper, mix, spread on a second baking tray lined with baking paper.

To roast

Approx. 10 mins. in an oven preheated to 200 °C (convection). Remove the kale, roast the celeriac for a further 15 mins. Remove.

Puree

Place half of the celeriac (approx. 350 g) in a blender with the soft goat's cheese and vanilla seeds, puree.

To serve

Plate up the remainder of the celeriac, brush with the truffle oil. Transfer the celeriac puree to a disposable piping bag, cut off the tip, pipe on top of the celeriac. Top with the kale, hazelnuts and summer truffle.

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