- Bring a pan with salted water to the boil. Peel the celeriac and chop it into large cubes, than cook it for 5 min.
- In the meantime peel the potatoes and chop them into large cubes, then add to the water and keep cooking the celeriac and potatoes for 15 min, until they are soft. Drain the celeriac and potatoes and mash while still warm.
- Warm up the plant cream and rapeseed oil in a pan and add the mash. Gently stir on low heat until it combines, than remove the pan from the hob.
- Season the mash with salt, pepper and freshly grated nutmeg and add the truffle oil.