PREP TIME 5 minutes
COOK TIME 10 minutes
1 celeriac, skin removed and diced
2 leeks, roughly chopped
1 clove garlic, roughly chopped
½ cup Ashgrove cream
2 tbsp pork + chicken stock
1 tsp Pukara truffle oil
Tasman sea salt
4 sprigs chervil
Steam celeriac in a pot along with leek and garlic, then mix in cream and stock before leaving to sit and cook.
After approx 5 minutes, blitz everything together until smooth and serve up with truffle oil, a pinch of salt and a few sprigs of chervil on top.