I have spoken before about my love of celeriac, but alas, it is a long distance love, due to the expense. Luckily, this little recipe only requires a small amount of this delicious vegetable.
A veloute is traditionally a stock dish, but I have added the celeriac to very gently enhance the flavour. The idea of this small course was to cleanse our guests’ palates, ready for the main course. You can make it in advance (up to one day before as long as you store it in the fridge), and warm through prior to serving. The truffle foam is also easy to make; it can also be made in advance (up to 2 hours before) and stored in the fridge. Because you only place a small amount on the top of the veloute immediately before serving, it gets warmed up vicariously.