INGREDIENTS

INSTRUCTIONS

Preheat the oven to 230C.  Slice the celeriac into 1/4 inch thick
slices and using a small  cutter, cut little discs out. Using a sharp
knife, trim off the edges  of the discs so they become rounded. Blanch
the celeriac in boiling  salted water for 2 minutes, refresh in cold
water and pat dry with a  towel.  Roll out the puff pastry to 1/4 inch
thick and cut 4 rounds, slightly  larger than the four pans in which
you are going to cook your tatins.  If you are doing one big one, just
make one big round.  Melt some butter in each pan, (just enough to cook
the celeriacs) and  place the celeriacs in a neat fashion into the
pans. Place on the  heat and start to cook gently until they start to
turn golden brown.  Remove from the heat and place a disc of pastry
over the top. Using a  small knife, poke it down the edges, pierce two
slits in the pastry  disc to allow steam to escape and place into the
oven for 10-15  minutes.  Meanwhile, place all the balsamic vinegar
into a saucepan, bring to  the boil and simmer gently until it has
reduced by half. Pour into a  little bowl and allow to cool. Mix 1tsp
of truffle oil with 4 tbsp of  olive oil and season with salt and
pepper, and add the chopped chives.  When the tatin is cooked, turn in
out onto a plate and drizzle with  first the oil and then the syrup.
Serve immediately.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
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Nutrition (calculated from recipe ingredients)
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Calories: 635
Calories From Fat: 515
Total Fat: 58.1g
Cholesterol: 61mg
Sodium: 144.6mg
Potassium: 43.7mg
Carbohydrates: 25.6g
Fiber: <1g
Sugar: <1g
Protein: 4.4g