Celeriac rice with truffles is a very interesting recipe because it is an excellent balance of flavors between turnip and the new sulpizio product velvety chickpea, it is always recommended to reserve this recipe for important occasions but also for a quality lunch.
Servings: 4 people
Difficulty: medium
Time: 30 minutes
Start by peeling the celeriac and cutting it in order to obtain small cubes.
Let it simmer adding the ladles of broth, only when the previous broth has been absorbed.
When the celeriac is soft, turn off and stir in the chickpea and truffle cream, stirring gently.
When the celeriac is soft, turn off and stir in the chickpea and truffle cream, stirring gently. Once incorporated, add the parsley, almonds and a sprinkling of black pepper.
