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.