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Рецепт Tart Tatin Of Celeriac With Truffle Oil And Balsamic Syrup

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Порций: 4

Ингредиенты

Cost per serving $1.39 view details
  • 1 lrg Celeriac
  • 8 ounce Puff pastry
  • 4 ounce Butter
  • 1 sm Bott white truffle oil
  • 4 Tbsp. Extra virgin olive oil
  • 1 sm Bott balsamic vinegar
  • 1 Tbsp. Freshly snipped chives

Инструкции

  1. Preheat the oven to 230C.
  2. 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 min, refresh in cool water and pat dry with a towel.
  3. Roll out the puff pastry to 1/4 inch thick and cut 4 rounds, slightly larger than the four pans in that you are going to cook your tatins. If you are doing one big one, just make one big round.
  4. Heat some butter in each pan, (just sufficient to cook the celeriacs) and place the celeriacs in a neat fashion into the pans. Place on the heat and start to cook gently till they start to turn golden. 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 min.
  5. Meanwhile, place all the balsamic vinegar into a saucepan, bring to the boil and simmer gently till it has reduced by half. Pour into a little bowl and allow to cold. Mix 1tsp of truffle oil with 4 tbsp of extra virgin olive oil and season with salt and pepper, and add in the minced chives.
  6. When the tatin is cooked, turn in out onto a plate and drizzle with first the oil and then the syrup. Serve immediately.

Nutrition Facts

Amount Per Serving %DV
Serving Size 100g
Recipe makes 4 servings
Calories 635  
Calories from Fat 516 81%
Total Fat 58.1g 73%
Saturated Fat 21.89g 88%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 305mg 13%
Potassium 45mg 1%
Total Carbs 25.67g 7%
Dietary Fiber 0.9g 3%
Sugars 0.47g 0%
Protein 4.41g 7%
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