Roast kidney with celeriac purée and truffle vinaigrette

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt

For the kidneys

  • 1 whole veal or beef kidney in suet, cleaned and fat trimmed
  • 1 tbsp vegetable oil
  • 3 garlic cloves
  • 1 bay leaf
  • 2 thyme sprigs
  • 50g/1¾oz butter
  • 1 tbsp Armagnac brandy
  • 2 tbsp dark veal or beef stock
  • salt and freshly ground black pepper

For the celeriac purée

  • 500ml/18fl oz whole milk
  • 1 celeriac, peeled and chopped
  • 25g/1oz butter

For the truffle vinaigrette

  • 1 black truffle, finely chopped
  • 1 tbsp sherry vinegar
  • 3 tbsp vegetable oil
  • 1 shallot, finely chopped
  • ½ tsp Dijon mustard
  • 2 tbsp chives, finely chopped
  • truffle oil, to taste
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