Truffles often pair well with root vegetables and others with a close connection to the soil.

Truffled Celeriac and Green Apple Slaw

1/2 cup Truffle and Cream Dressing (see Basic Truffle Recipes, below)

1 medium celeriac

2 Granny-Smith apples, peeled, cored, and halved

3 tablespoons lemon juice

Celeriac browns quickly, so you must work fast or work in batches.  Peel and chop celeriac.  Shred celeriac cubes in a food processor or with a mandoline.  Toss with the lemon juice.  Shred the apple in the same manner and combine with celeriac and lemon.  Mix with Truffle and Cream Dressing.

 

Roasted Fennel, Leeks, and Celery with Truffle Lemon Vinaigrette

2 heads fennel, leafy tops removed

3 whole leeks, white and a couple of inches of the green

1/2 head of celery, organic celery highly preferred for its fuller flavor

3 tablespoons fruity extra-virgin olive oil

A generous pinch of fleur de sel and freshly ground pepper

Preheat oven to 400 degrees.  Slice leeks vertically from top to within 1/2 inch of root.  Rinse well under running water, fanning the layers to ensure that all dirt is removed.  Slice into 1/2 inch pieces.Coarsely chop fennel and celery.  Toss all together with the olive oil in shallow-sided roasting pan.  Sprinkle with the fleur de sel and pepper.  Roast until lightly browned, 25-30 minutes.