|For the celery root linguini|
|1 tbsp||(0.26 oz)|
|½ tbsp||(0.24 oz)|
|½ tsp||(0.09 oz)|
|For the mushrooms|
|8 ½ oz|
|1 tbsp||(0.56 oz)|
|½ tbsp||(0.24 oz)|
|For the truffle pumpkin seeds|
|5 ½ oz|
|½ tbsp||(0.24 oz)|
|½ tsp||(0.09 oz)|
|Garnish and serving|
|2 leaves||(0.01 oz)|
|1 tbsp||(0.13 oz)|
For the celery root linguini
Peel the celery and use a vegetable peeler to peel into long strips. Toss these with the lemon juice, olive oil, and sea salt. Allow to marinate for 10 minutes. Drain before tossing with remaining ingredients.
The recipe calls for one large celery root. Since celery root comes in many different sizes, you may have to use 1½ smaller heads of celery root.
We have cut the oil and salt in half here as is also the case for the following preparation steps.
For the mushrooms
Clean the mushrooms and cut into thin slices. Add the soy sauce and olive oil and toss together. Then allow to marinate for a few minutes.
Matthew Kenney recommends using cremini mushrooms.
We use a low-salt variety soy sauce called genen shoyu whereas the original recipe calls for the gluten-free soy sauce tamari.
For the truffle pumpkin seeds
Toss together the pumpkin seeds, truffle oil, and sea salt.
Garnish and serving
Toss celery root, mushrooms, and pumpkin seeds together. Allow to marinate for 10 minutes before serving. In the meantime, mince the sage and parsley.
Garnish the Shaved Celery Root Linguini with the minced herbs and extra pumpkin seeds. Drizzle with additional truffle oil before serving.
Truffle pumpkin seeds, mushrooms, and sage give this celery root linguini an Italian flair. It is a nice alternative to traditional pasta dishes.
Mushrooms: White button mushrooms are the most common type of cultivated mushrooms. These white mushrooms are firm and have a mild flavor. You can eat button mushrooms cooked, fried, and also raw — for example, in salads. Cremini mushrooms are a special variety that is even firmer than white mushrooms and hold up better in sauces and soups. They also have a fuller taste. Unlike wild mushrooms, cultivated mushrooms are sold year-round in grocery stores and markets.
Truffle oil: “Many truffle oils sold in retail markets are not made from truffles, but instead use manufactured aromatic compounds including 2,4-dithiapentane (a prominent aroma active compound found in truffles) with an oil base. There are no regulations regarding the labeling of 2,4-dithiapentane, and it can legally be called truffle aroma, truffle flavor, truffle concentrate or other similar terms even though it is not extracted from truffles.” (from Wikipedia)
The label “natural flavor” means that the flavor is of a plant- or animal-based origin and that it was extracted using a physical or biological process. However, it does not mean that the substance was obtained from the product that it tastes like. The flavor for raspberries, for example, is usually obtained from cedar wood. Only when the product states that it contains “truffle flavor” does the flavor have to come from truffles. In contrast, there are also nature-identical flavors that can be entirely or partially produced through chemical synthesis and whose chemical structure is the same as the natural flavor. Artificial flavors, on the other hand, are so to speak simply made up. Organic truffle oil, for example, contains natural flavors. If you don’t want to have to dig deep in your pocket for truffle oil that is made from real truffles, you can also make truffle oil yourself. See the instructions under Tips.
Celery: Celery root is a cultivated form of wild celery. As with the other two varieties of cultivated celery, Pascal celery (also called ribbed celery) and leaf celery (also called Chinese celery), celery root has a number of culinary uses. Thanks to its essential oils, celery root has a fresh, clean flavor that stimulates both appetite and digestion. In natural medicine, celery root is used to help against rheumatism, stomach, and intestinal disorders as well as kidney and bladder problems. After you peel celery root, it will discolor quickly. To help prevent this, you can drizzle lemon juice on raw celery root and for cooked celery root add vinegar or lemon juice to the cooking water.
We don’t consider soy sauce to be raw. Soybeans are generally heated during the production process since green beans of all types contain the glycoprotein phasin, which is toxic for humans. For more information, please see the information under the ingredient soy sauce. After reading more, you will understand why we have categorized this recipe, which is from a raw food cookbook, simply as vegan and not raw.
Reducing salt and oil: We have deliberately reduced the amount of salt and oil. As a result of the high salt content, we do not find this recipe to be particularly healthy. For additional information about the topic, please see our review of Michael Moss’ book Salt Sugar Fat.
Recipe for making truffle oil: Clean 10 g of truffles and use a slicer to cut into very thin slices. Add to a sterilized bottle, along with 100 ml vegetable oil (e.g., canola, safflower, or sunflower oil) and close tightly. Store the oil in a cool and dark place. After about a week, the oil will have taken on the flavor of the truffles and be ready to use. You can remove the truffle slices and use them for other dishes. The oil can be stored in the refrigerator for up to a year.
Cleaning mushrooms: It works best to clean mushrooms dry using a brush. If there is a lot of visible dirt, you can wash them under running water. Never wash mushrooms in standing water as they absorb water quickly. Don’t store mushrooms at high temperature or in a damp place as this will cause them to spoil more quickly.
Truffle oil: In place of truffle oil, you can also naturally use fresh truffles, which have a pungent aroma and powerful taste.