Cart:

Truffle Butter Salsify with Celery Root and Walnut Puree

Print

Crafted by our talented culinary team, this exceptional recipe was designed to elevate the experience of our Davis Estates Zephyr.

Ingredients

Serves 4

Truffle Butter Salsify

1 pound salsify, peeled, cut into 2’ long pieces
4 cups vegetable stock
6 oz truffle butter (or regular butter and ½ tablespoons of truffle salt)

Celery Root and Walnut Puree

1 pound Celery root, peeled and diced
1 cup heavy cream
3 cups water
½ cup walnuts
2 tablespoons thyme
4 oz butter, chopped
(use all vegetable stock for a vegan version)

Mushrooms

½ pound your favorite wild mushrooms, like chanterelles or hedgehogs
2 tablespoons butter
½ tablespoon fresh thyme, finely chopped

Garnish

1 Asian Pear, cut into matchsticks
Tarragon, chopped

Method

Truffle Butter Salsify

  • Place all ingredients in a pot, bring to a boil.
  • Reduce heat to a simmer for 10-15 minutes or until tender but not mushy.

Celery Root and Walnut Puree

  • Place celery root and walnuts into a pot. Add the cream and water, bring it to a boil and simmer until tender.
  • Strain, reserving ½ cup of cooking liquid.
  • To a blender add your simmered mixture, butter and thyme.
  • Blend until smooth, using cooking liquid to loosen it up. Season with salt to your taste.

Mushrooms

  • Sauté mushrooms in butter, about 5-10 minutes, until juices start to evaporate.
  • Stir in fresh thyme and sauté for another 2 minutes.

To Finish

On a smooth plate, place a spoon of the Celery Root and Walnut Puree, place Salsify on top, garnish with mushrooms, pears and tarragon.

Pairing Suggestion

Earthy truffle butter coats tender salsify, layered with silky celery root and a hint of walnut richness, an elegant trio that finds its perfect match in Davis Estates Zephyr.

Other recipes from this flight

MAKE RESERVATION

Courtesy of the Davis Estates Culinary Team

Are you interested in keeping up to date with all Davis Estates has going on? Follow us on Social Media!

Facebook

Instagram