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.

This video shows a fresh white truffle from Alba Italy being shaved over a steaming plate of homemade pasta. This truffle recipe is easy and delicious!

The aroma of fresh white truffles will fill a room with heavenly fragrance! White truffles from Alba Italy hasve an intense earthy flavor with a hint of pepper and garlic.

Shave raw white truffles on pasta, risotto, salads, eggs, sauces, or with poultry or other white meats such as rabbit or veal. White truffles also pair well with hard Italian cheeses, proscuito and salami.

Here’s the recipe for white truffles with pasta:

Ingredients

Enough fresh made pasta for 4 – 6 people

8 Tablespoons butter

3/4 cup chicken stock

4 – 6 Tablespoons of freshly grated dry Italian cheese such as Pecorino or Parmigiano Reggiano

Fleur de sel and freshly ground pepper

1.5 – 2 ounces whole fresh white truffles

Instructions:

Cook the pasta in a large pot of boiling, salted water.  Meanwhile, heat the chicken stock on medium heat and whisk half the butter into the stock, stirring constantly.  When the pasta is cooked to your taste, drain the water and put the cooked pasta back in the large pot.  Add the chicken broth and butter mixture to the pasta, along with the remaining butter and the cheese.  Mix thoroughly and add salt and pepper to taste. Serve in 4 – 6 pasta bowls.  Shave the truffles over each pasta dish at the table.

http://www.enjoyfoiegras.com/products/truffles.html Learn about Italian white truffle mushrooms: how to prepare, serve and store fresh white truffles properly.

The aroma of fresh white truffles will fill a room with heavenly fragrance! White truffles from Alba Italy hasve an intense earthy flavor with a hint of pepper and garlic. 

Shave raw white truffles on pasta, risotto, salads, eggs, sauces, or with poultry or other white meats such as rabbit or veal. White truffles also pair well with hard Italian cheeses, proscuito and salami.

http://www.enjoyfoiegras.com/products/truffles.html Fresh Burgundy truffles are more flavorful and aromatic than summer truffles, but not as robust in flavor as Perigord black truffles or white truffle mushrooms.

Fresh Burgundy truffles arrive from France weekly from mid September through mid November. Burgundy truffles have a delicate but distinctive hazelnut flavor and an intense aroma. They are more flavorful and aromatic than summer truffles, but not as robust in flavor as Perigord winter truffles.

Slice truffles very thin and add to sauces and salads. Burgundy truffles are best served raw or slightly warmed.

The fresh Burgundy truffles shown in this video are available for purchase on our website:

www.mirepoixusa.com