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Velouté of Celeriac (Amuse Bouche)

Sweat the shallots with the butter and oil then add the diced celeriac and sweat until soft. Pour in the stock and continue to cook until the celeriac is cooked through add the cream and simmer for a further 5 minutes.

Put the mixture into a food processor and blend until smooth then pass the mixture through a fine sieve to remove all of the large bits still left.

Serve in espresso cups with a drizzle of truffle oil.