Truffled A38

By Michelin star chef Glynn Purnell of Purnell’s, Birmingham


Celeriac - Quartered

Maris piper potato - 1 large, peeled and washed

Double cream - 300ml

Fresh parsley - 1 tablespoon chopped

Berkswell Cheese - 30g grated


Salt and ground ginger to season


Using a vegetable spiralizer, prepare the celeriac and potato into vegetable “spaghetti”.

Put the cream into a large sauté pan and reduce by half, add the celeriac and potato and cook over a medium heat for 2-3 minutes until al dente, add the cheese and stir in to incorporate.

Add the parsley and season with salt and ground ginger.

Using a pasta fork twist the vegetable spaghetti and place into a serving dish, spoon the creamy sauce over the top.

Finish by grating fresh truffle over the top.