Truffle Roasted Celeriac: A Culinary Delight with Cheese Sauce and Hazelnuts

Whole Truffle Roast Celeriac with Cheese Sauce and Hazelnuts

Introduction

Indulge in an exquisite culinary masterpiece with our whole truffle roast celeriac, adorned with a creamy cheese sauce and toasted hazelnuts. This dish elevates the humble celeriac root into a sophisticated and flavorful centerpiece.

Ingredients

* 1 whole celeriac, peeled and trimmed
* 1/2 cup truffle oil
* 1 teaspoon dried thyme
* 1/2 teaspoon sea salt
* 1/4 teaspoon freshly ground black pepper

For the Cheese Sauce

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1/2 cup shredded cheddar cheese
* 1/4 cup Parmesan cheese
* 1/4 teaspoon nutmeg

For the Hazelnut Topping

* 1/2 cup chopped hazelnuts
* 1 tablespoon olive oil
* 1/4 teaspoon sea salt

Instructions

1. Roast the Celeriac: Preheat oven to 425°F (220°C). Rub the celeriac with truffle oil, thyme, salt, and pepper. Roast in the oven for 1-1.5 hours, or until tender.
2. Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Stir in the cheddar cheese, Parmesan cheese, and nutmeg.
3. Toast the Hazelnuts: Heat the olive oil in a skillet over medium heat. Add the hazelnuts and salt. Toast for 5-7 minutes, or until golden brown.
4. Assemble the Dish: Once the celeriac is roasted, transfer it to a serving platter. Pour the cheese sauce over the celeriac and sprinkle with the toasted hazelnuts. Serve warm.

Tips

* For a richer flavor, use a combination of truffle oil and grated fresh truffles.
* If you don't have shredded cheese, you can use sliced cheese instead.
* To make the cheese sauce gluten-free, use gluten-free flour.
* Serve the roast celeriac with a side of roasted vegetables or a fresh green salad.

Nutritional Information

One serving (1/4 of the recipe) contains approximately:

* Calories: 350
* Fat: 20 grams
* Protein: 15 grams
* Carbohydrates: 30 grams

Conclusion

This whole truffle roast celeriac with cheese sauce and hazelnuts is a culinary delight that will impress your guests at your next dinner party. The tender celeriac, creamy cheese sauce, and crunchy hazelnuts create a symphony of flavors that will tantalize your taste buds. Enjoy this luxurious and satisfying dish as a special treat or as a centerpiece for your holiday table.