Yield: 1 gallon
Ingredients:
2 # Celery Root
2 oz. Black Truffle
2 tbsp. Truffle Oil
1 ea. Apple, chopped
1 c. Apple Juice
1 c. Veal Stock (Demi)
1 c. Heavy Cream
1 c. White Wine
4 clove Garlic, chopped
1 ea. Shallots, chopped
Directions:
Peel and dice celery root, set aside. In a hot saucepan sauté shallot, garlic and celery root, caramelize until brown. Add black truffles and apple. Deglaze with white wine reduce by half. Add veal stock and heavy cream, reduce by half again. Simmer for ¾ of an hour. Puree and pass through a chinois. Season to taste. Add truffle oil to garnish.
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