Finger food with Jolanta – Salt-baked celeriac, truffles and dates

Serves 15

 INGREDIENTS:
1 celeriac

salt

150g cream cheese

1 ts truffle oil

1 pinch sugar

8 dates, stones removed

20g butter

1 Granny Smith apple

truffle

1 l ime, juiced”

PREPARATIONS:

• Preheat an oven to 180°C

• Thoroughly clean and scrub the celeriac. Sprinkle generously with salt, place on a baking tray and roast for almost 2 hours or until is tender.

• When ready, remove from the oven and allow it to cool. Peel off the skin and finely slice the celeriac using a mandoline.

• Whip the cream cheese with the truffle oil and season to taste. Add a small pinch of sugar and set aside.

• Place the butter in a small saucepan set over a medium heat and allow to melt. Add the dates and gently warm through over a low heat. Drain the dates (reserving the butter) and chop into smaller chunks.

• Core the apple and cut into a fine julienne.

• Season the sliced celeriac with salt and some of the butter from the dates

• To serve, add a spoonful of the cream cheese to the centre of one slice. Place slices of the celeriac over the cheese to hide it.

• Place pieces of date on top of and around the celeriac, then top with the julienned apple. Sprinkle over some fresh lime juice and top with truffle slices.