How To Make Whole Truffle Roast Celeriac with Cheese Sauce & Hazelnuts
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole truffle celeriac
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup grated cheese (such as Gruyère or cheddar)
- 1 cup milk
- 1 tbsp butter
- 1/4 cup hazelnuts, chopped
Instructions
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Preheat the oven to 375°F (190°C).
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Peel the celeriac and cut it into 1-inch thick slices.
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Place the celeriac slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
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Roast the celeriac in the preheated oven for 1 hour, or until tender and golden brown.
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In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
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Gradually whisk in the milk, then add the grated cheese. Stir until the cheese is melted and the sauce is smooth.
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Remove the roasted celeriac from the oven and transfer to a serving platter.
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Pour the cheese sauce over the celeriac slices and sprinkle with chopped hazelnuts.
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Place the platter back in the oven for 10 minutes, or until the cheese sauce is bubbly and the hazelnuts are toasted.
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Serve the whole truffle roast celeriac with cheese sauce and hazelnuts as a delicious main course.
Nutrition
- Calories : 350kcal
- Total Fat : 23g
- Saturated Fat : 9g
- Cholesterol : 40mg
- Sodium : 400mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 10g
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