Celery Root With Black Truffle Oil Vinaigrette Recipes

Steps:

• Preheat oven to 325°F. Lay endives, cut sides down, in large shallow pan or braising dish with lid. Sprinkle with salt, pour in stock, and arrange orange pieces around pan. Cover and braise until tender, about 25 minutes. (Endive can be prepared 1 day ahead. Cool to room temperature and discard oranges, then refrigerate, covered, in braising liquid. To reheat, add 1/2 cup fresh chicken stock and simmer, covered, over moderate heat until warm, 5 to 10 minutes.)
• Preheat oven to 325°F. Coat ramekins or aluminum foil muffin cups with vegetable oil spray or brush with vegetable oil. In large pot combine celery root and cold salted water to cover. Bring to boil over high heat, then lower heat and simmer, uncovered, until tender, about 25 minutes.
• While celery root is simmering, in small saucepan over moderate heat, warm cream until barely simmering (do not allow to boil), about 2 minutes.
• Force celery root through food mill. Transfer 1 1/2 cups celery root to blender, reserving any leftovers. Add hot cream and process on medium until creamy and smooth, about 1 minute. Add salt and process just until combined, about 10 seconds.
• In large bowl, lightly whisk egg yolks. Slowly add celery root purée, whisking constantly to avoid curdling. Strain mixture through fine-mesh sieve, then ladle into ramekins.
• Transfer ramekins to large roasting pan and add enough hot water to come halfway up sides of ramekins. Cover entire pan with foil, and using toothpick, poke small holes 3 inches apart all over surface of foil to allow steam to escape. Bake until flans are set, 20 to 25 minutes, then transfer ramekins to rack. (Flans can be prepared up to 2 days ahead. Refrigerate in ramekins, tightly wrapped, then reheat in large roasting pan filled with hot water in 325°F oven until warm, about 5 minutes.)
• In small saucepan, combine garlic cloves and cold water to cover by 2 inches. Bring to a boil, then drain, add fresh cold water, and bring to boil again. Drain, add wine, and bring to a boil, then lower heat and simmer until liquid is reduced by 1/2, 2 to 3 minutes. Add chicken stock and bring to boil, then lower heat and simmer until liquid is reduced by 1/2, about 5 minutes. Transfer to blender, add butter and salt, and blend on medium until smooth, about 1 minute. Pour through fine-mesh strainer into small saucepan, cover, and keep warm over very low heat, until ready to use. Whisk before serving.
• Heat cast-iron or stainless-steel pan over high heat until almost smoking, then add 1 tablespoon canola oil. Sprinkle 4 fillets on both sides with salt and transfer, skinned-sides-up (there will be a rosy-colored stripe running up the center of the fish where the backbone was) to pan. Add 1 tablespoon butter and sear, without moving, until undersides are golden brown, about 2 minutes. Turn fillet over, lower heat to moderately high, and continue cooking until just opaque, less than 1 minute. Transfer to paper towel-lined plate to drain, wipe pan clean, and cook remaining fish in same manner.
• Transfer 2 endive halves to center of each plate. Run small, thin knife or offset spatula around inside edges of ramekins to loosen flans, then turn 1 out onto side of each plate. Spoon garlic nage over endive and top with turbot. Grate 1 teaspoon truffle over each fillet and serve immediately.

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Serve over salad greens.

Steps:

• Preheat oven to 350 degrees. Spread the barley grains on a rimmed baking sheet and toast until fragrant and golden, 20 minutes.
• Increase oven temperature to 400 degrees. On a rimmed baking sheet, toss the celery root with 2 tablespoons oil, .25 teaspoon salt and pepper. On a separate baking sheet, toss the mushrooms with .25 cup oil, .5 teaspoon salt and pepper. Roast both, tossing occasionally, until golden and tender, 15 to 20 minutes for the mushrooms, and 30 to 40 minutes for the celery root. Transfer to a large bowl.
• Meanwhile, in a large pot, bring 10 cups water and 2 tablespoons salt to a boil. Add the barley and simmer until tender, 45 to 50 minutes; drain. Add to the mushrooms and celery root.
• In a small bowl, whisk the vinegar, scallions, celery leaves, .25 teaspoon salt and pepper. Whisk in 3 tablespoons oil. Toss the vinaigrette and diced celery stalk into the salad. Coarsely chop .25 cup parsley leaves and add to the salad. Toss in the remaining whole leaves, tearing larger leaves into smaller pieces. Taste and adjust seasonings, if necessary. Serve warm or at room temperature.

Steps:

• Prepare the vinaigrette by combining the olive oil, truffle oil, white wine vinegar, and sugar.
• Season with salt and pepper and reserve.
• Clean and thoroughly dry the mesclun mix.
• Combine the mesclun, radicchio, parsley, and dill and toss thoroughly.
• Just before serving, whisk the vinaigrette vigorously and season with additional salt and pepper, if necessary.
• Toss the salad with the vinaigrette and arrange on plates.
• Serve immediately.

Steps:

• Mince onion or shallot and garlic and place in bowl with vinegar.
• Add salt.
• Add black pepper.
• Add white pepper.
• Let sit for 5 minutes.
• Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously.
• Drizzle over salad greens, or roasted vegetables or use as a bread dipper.
• Enjoy!

Steps:

• Peel the celery root and cut into one-and-a-half-inch cubes. Bring the chicken stock to the boil and add the celery root, plus water if needed. Add the peppercorns. Cover and simmer until tender (about 20 to 30 minutes). Drain.
• Combine the olive oil, vinegar, mustard, salt and pepper. Slice the celery root and place in a serving bowl. Add the dressing, the scallions and parsley. Toss and serve at room temperature.

Steps:

• Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.
• While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
• Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)