1 lg Celeriac
8 oz Puff pastry
4 oz Butter
1 sm Bott white truffle oil
4 tb Olive oil
1 sm Bott balsamic vinegar
1 tb Freshly snipped chives
Preheat the oven to 230C.
Slice the celeriac into 1/4 inch thick slices and using a small cutter, cut
little discs out. Using a sharp knife, trim off the edges of the discs so
they become rounded. Blanch the celeriac in boiling salted water for 2
minutes, refresh in cold water and pat dry with a towel.
Roll out the puff pastry to 1/4 inch thick and cut 4 rounds, slightly
larger than the four pans in which you are going to cook your tatins. If
you are doing one big one, just make one big round.
Melt some butter in each pan, (just enough to cook the celeriacs) and place
the celeriacs in a neat fashion into the pans. Place on the heat and start
to cook gently until they start to turn golden brown. Remove from the heat
and place a disc of pastry over the top. Using a small knife, poke it down
the edges, pierce two slits in the pastry disc to allow steam to escape and
place into the oven for 10-15 minutes.
Meanwhile, place all the balsamic vinegar into a saucepan, bring to the
boil and simmer gently until it has reduced by half. Pour into a little
bowl and allow to cool. Mix 1tsp of truffle oil with 4 tbsp of olive oil
and season with salt and pepper, and add the chopped chives.
When the tatin is cooked, turn in out onto a plate and drizzle with first
the oil and then the syrup. Serve immediately.
Yields
4 servings