Truffle and Celery Root Filling
French-style truffle and celeriac filling with foie gras, for baked macaroni au gratin
Ingredients
Truffle (chopped or sliced)
to taste
Celery root (diced)
to taste
Ham (minced)
to taste
Foie gras (cut into 3mm cubes)
to taste
Butter (for sautéing)
1 tbsp
Madeira wine (for cooking)
to taste
Chicken stock (as broth)
to taste
Cream (for thickening)
to taste
Instructions
1
Sautéing the truffles
Once the butter is foaming, add the chopped truffles, cover and cook for 2-3 minutes.
2
Adding the Madeira wine
Add the Madeira wine and continue cooking over low heat for 2-3 minutes.
3
Adding the stock and cream
Add the chicken stock and cream, cover and simmer for 4 minutes.
4
Combining the filling
Combine the truffle juice with the celery root and ham filling, reduce and season to taste.
5
Adding the foie gras
Fold the 3mm cubed foie gras into the filling.
