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

Serves 15

1 celeriac


150g cream cheese

1 ts truffle oil

1 pinch sugar

8 dates, stones removed

20g butter

1 Granny Smith apple


1 l ime, juiced”



  • 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.



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