Truffled Celery Root Puree
|Saturated Fat Acids||1.3 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Peel, trim and cut celery root into 2 cm (approximately 3/4-inch) squares. Add celery root and cover with water up to half the depth of the vegetables. Add a pinch of salt, cover and bring to a boil. Reduce heat and cook for 20 minutes over medium heat.
Meanwhile, rinse the tuna fillets and pat dry. Cut into fine dice.
Grind or crush pistachios finely.
Drain cooked celery root in a sieve, then transfer back into pot on the stove and allow moisture to evaporate.
Puree celery root with an immersion blender or in a food processor.
Mix in soy creamer, olive oil and truffle oil and season with salt and pepper.
Rinse chives and shake dry. Chop finely.
Distribute the slightly cooled puree on small plates.
Spread cubes of tuna over the puree. Serve sprinkled with crushed pistachios, chives and the fleur de sel.