Celery root puree, a combination of celery root and potatoes pureed and served like mashed potatoes, pairs with so many types of meat and vegetables.  I particularly like celery root puree with red meats and poultry.  I frequently add truffle oil, either black truffle oil or white.  Celery root puree is equally delicious with black or white truffle butter.  When fresh truffles are in season, try shaving white truffles over the celery root puree just before serving.  If fresh white truffles will be used, consider using a single filet mignon for an improved presentation which will show off the white truffles better.

Ingredients:

1 ½ lbs. Beef tenderloin tips

Duck foie gras torchon

1 large celery root about 2 lbs, peeled and cut into ½ inch dice

2 large russet potatoes, peeled and cut into ½ inch dice

About 3 cups chicken stock

4 tablespoons butter

Salt and pepper

2 tablespoons chopped chives

Black or white truffle oil, truffle butter, or fresh white truffle

Microgreens

Fleur de sel

Instructions:

Put diced celery root and potatoes in a large pot and cover with chicken stock.  Cover pot and boil for 15 minutes or until vegetables are tender.  Add additional stock if needed.  Drain the celery root and potatoes and pass them through a ricer, or blend in a food processor.

Return the puree to the pot, add butter and salt and pepper to taste.  Adding cream is optional.  Keep warm over low heat.

Put salt and pepper on the filet tips and sauté over high heat for 1 – 2 minutes on each side.

To serve, place a mound of celery root puree on each plate.  Top with chives and truffle oil.  Place the filet tips on the puree.  Shave curls of the foie gras torchon with a sharp knife or peeler and place on top of the filet tips.  Garnish with mircogreens and top with fleur de sel.

I was wondering what to do with my beautiful sage green princess pumpkin after both Halloween and Thanksgiving had passed, when I remembered a recipe I saw for Pumpkin Bisque with Foie Gras and White Truffle Oil.  Though I modified the recipe here and there, I was thrilled with the result.  Since I generally do not measure seasoning, and the measurements listed are a guess of what I actually used, you’ll need to adjust to your own taste.

The recipe was quick and easy to prepare, once the pumpkin was peeled and diced (that was the most time consuming part).  The seared foie gras and truffle oil add a layer of complexity to the soup, though it could be enjoyed without the foie gras or truffle oil.

Here are the basic ingredients:

4 tablespoons unsalted butter

2 leeks, sliced

3 cloves garlic, smashed

8 cups diced peeled pumpkin (or use another winter squash)

1 bay leaf

1 teaspoon thyme leaves

1 teaspoon rosemary

1/2 teaspoon chipotle chili powder

1 teaspoon ground cumin

6 1/2 cups chicken stock (store bought is fine)

1 14 oz. can coconut milk

1 tablespoon sea salt

freshly ground pepper to taste

3 tablespoons brandy or cognac

1 lb foie gras cubes or  8 pieces of flash frozen portioned foie gras

2 teaspoons White Truffle Oil or Black Truffle Oil

Melt the butter in a medium soup pot.  Add leeks and garlic and cook over medium heat until soft, about 10 minutes.  Add the diced pumpkin, herbs and spices, salt, pepper and chicken stock.  Bring to a boil, then cover pot and reduce heat to low.  Simmer for about 20 minutes or until the pumpkin is tender.

Remove the bay leaf.  Add the coconut milk to the soup and puree in a blender.  Return the pureed soup to the pot and add the brandy.  Adjust the seasoning the taste.  Keep warm on stove.

Heat a heavy saute pan on medium high heat.  Season the foie gras with salt and fresh ground pepper.  Sear the foie gras cubes, or foie gras medallions on all sides until brown outside, but just cooked inside (still pink, but not raw).

To serve, pour the soup into warmed soup bowls, top with a drizzle of truffle oil, then place the foie gras cubes or medallion on the top of the soup.

http://www.enjoyfoiegras.com/products/truffles.html Uses for black truffle oil, white truffle oil and truffle juice. How to enhance the flavor of your dishes with these truffle products.

Drizzle a small amount of black truffle oil or white truffle oil on your savory preparations to enhance the flavor of your dish. Black truffle oil has a robust truffle aroma and flavor. White truffle oil is more subtle. 

Black truffle juice is perfect to accentuate the flavors of your sauces or other preparations. Truffle juice is made from the water used to preserve black truffles.

Simply add truffle juice to your omelet preparation before cooking it or use it to finish off sauces.

The black truffle oil, white truffle oil and truffle juice shown in this video are available for purchase on our website:

www.mirepoixusa.com

Truffles go particularly well with eggs and other mild flavored foods such as pasta and potatoes, because these unobtrusive ingredients do not overpower the flavor of the truffles.  When using black winter (Perigord) truffles, it is best to let the truffles sit in the beaten eggs for several hours, even four or five hours.  Omit the cheese if winter truffles are used.

Serves 2

Ingredients

6 large eggs

1 large French summer  truffle, about 1.5 oz, thinly sliced

¾ cup shredded Petit Basque cheese (or another nutty, mild, semi-soft cheese)

salt and freshly ground pepper

1 tablespoon butter

Optional: Salmon caviar

Instructions

Preheat the oven broiler.  Whisk the eggs thoroughly in a medium-sized bowl.  Add the shaved truffle and the cheese.  Add salt and pepper to taste.

Over medium heat, melt the butter in a 9 – 10 inch oven-safe skillet.  Immediately add the eggs, truffle and cheese mixture.  Reduce the stove to low heat and cook for 10 – 14 minutes until the frittata is almost set.  The frittata should be slightly runny in the center.

Place the skillet under the broiler and cook just until the top is set, not brown.  This will take about 30 seconds to one minute.

Garnish with salmon caviar if desired.

To enhance the truffle flavor, you may add truffle oil and/or salt to the eggs before cooking.