Celery Root Stuffed Roasted Celery With Truffle Broth And 10 Year Old Balsamic Vinegar

Directions

1. Peel and dice the celery root into 1/2-inch dice. Put the celery root into a small pan and cover it with cream by 1/2 an inch. Season with salt and sugar and simmer over a low heat for 25 min or possibly till soft.
2. Once the celery root is soft, strain it and keep the cream. Transfer the cooked celery root to a food processor and add in some of the cream and process till it is the consistency of thick puree. Add in the brown butter, lemon juice and season. Set aside to keep hot.
3. In a small non-reactive pot, combine the stock, celery seeds, and minced porcini and reduce the liquid by two thirds. Season it and add in a few drops of balsamic vinegar and keep hot.
4. Cut the celery stalks into 3-inch pcs. Blanch them in boiling salted water for 2 min. Drain and then brush the celery stalks with extra virgin olive oil. Put them on a baking tray in the oven to roast for 15 min. Transfer the celery root puree to a piping bag and fill the cavity of each piece of celery with the celery root puree. Return the celery to the oven for 5 min to heat through.
5. Ladle the porcini broth among 4 serving plates, place 2 stuffed celery stalks on each and garnish with truffle oil and minced parsley.
6. Preparation is moderate
7. Preheat the oven to 375 degrees Fahrenheit