1 celeriac (about 800g)
40 g butter
2 cups milk
fresh ground pepper
24 bought miniature tart shells (or you could make your own with shortcrust pastry)
2 tablespoons finely chopped chives
Peel and roughly chop the celeriac. In a medium saucepan, melt the butter, add the celeriac and stir until well coated. Cook, covered, over a low heat for 10 minutes, stirring occasionally. Add the milk and bring to the boil, then turn the heat down and simmer for 15 minutes or until the celeriac is very soft. Drain (discard all but 2 tblsp of the milk) and puree with the reserved milk until smooth. Season to taste. Preheat the oven to 180c and spoon the puree into the tartlets. Place on an oven tray and bake for 10 minutes, or until heated through. Drizzle with a little truffle oil and sprinkle with chives. Serve immediately.