Melt half of the butter in a pan, with a dash of grapeseed oil, once hot enough, sweat off the shallots for 2 to 3 minutes.
Add the pear, parsnip, celeriac, & rosemary, sweat off for a further 3 – 4 minutes.
Add the wine, and reduce by half.
Now add the stock and simmer till tender, then add the milk & cream.
Remove the rosemary, add the remaining butter and blend till smooth with either an immersion blender, or food processor.
Strain through a fine sieve.
Drizzle with olive oil and shaved truffle, and serve.

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