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Ingredients
- 600 g celeriac, peeled, cut in pieces (3 cm)
- 200 g onions, quartered
- 30 g olive oil
- 3 garlic cloves
- 3 sprigs fresh thyme, leaves only
- 150 g potatoes, peeled, cut in pieces (3 cm)
- 700 - 800 g water, depending on desired consistency
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - ½ tsp fine sea salt, plus extra to taste
- 2 pinches ground black pepper, plus extra to taste
- 150 g blanched hazelnuts
- 100 g soy cream
- 3 Tbsp truffle oil
- Nutrition
- per 1 portion
- Calories
- 1514 kJ / 366 kcal
- Protein
- 7 g
- Carbohydrates
- 12 g
- Fat
- 31 g
- Saturated fat
- 3 g
- Sodium
- 531 mg
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