Creamy celeriac with baby leeks and truffle-crusted roast chicken
Ingredients
Serves 4
20g dried porcini mushrooms
Truffle oil
4 chicken breasts, skin removed
20g chopped hazelnuts
2 slices white sourdough, crusts removed, finely chopped or processed to crumbs
1 sprig rosemary, leaves finely chopped
For the purée
1 celeriac1 potato1 sprig rosemary300ml milk200ml chicken stock40ml double cream1tspn Dijon mustard
