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Roasted Celery Hearts with Truffle Cheese
Recipe by BBC Maestro
Elegant roasted celery hearts layered with thin slices of hard cheese and preserved truffle, finished in a delicate truffle‑celery butter sauce. The celery is gently poached sous‑vide to retain its shape and natural juices, then baked at low heat for a tender, slightly caramelised finish.
MediumEuropeanServes 4
Printable version with shopping checklist
Source Video
40m
Prep
1h 55m
Cook
19m
Cleanup
2h 54m
Total
Cost Breakdown
Total cost:$26.60
Per serving:$6.65
Critical Success Points
- • Peeling the celery without damaging its shape
- • Sealing the bag correctly for sous‑vide so no water enters
- • Maintaining the precise sous‑vide temperature (95‑98°C)
- • Layering cheese and truffle evenly to act as a binder
- • Emulsifying the sauce with butter without breaking
Safety Warnings
- • The sous‑vide bag will be hot; use tongs or a heat‑proof glove when handling.
- • Oven temperature of 140°C is moderate but the dish retains heat; allow cooling before serving to children.
- • Butter can splatter when emulsifying; keep a splatter guard on the saucepan.
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