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4 November 2013

Truffled Potato & Celeriac Bake

Photo: © childsdesign

Creamy baked potatoes and celeriac taste sublime but add a little truffle oil and they’re heavenly. The addition of dried mushrooms gives the dish a decidedly ‘woodland’ character – they are something a little extra that we felt would make things more interesting, but you can leave them out if you want.
This is great as a side dish with roasted meats or even with a crisp green salad or just on its own. As it cooks the smell of truffles fills the kitchen as well as making us impatient to eat to it.

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