Trumpet Royale Mushrooms With Celery Root And Apple Slaw Recipes

FENNEL, APPLE AND CELERY ROOT GRATIN

Steps:

• Preheat oven to 375 degrees F. Butter a 2-quart gratin dish or other ovenproof casserole.
• Cut off the entire rough exterior of the celery roots, making sure that all brown parts are removed. You will be removing about 1/4 to 1/2-inch of the exterior of each. Next, cut each celery root in 1/2 lengthwise. Turn one 1/2 cut side down, and cut into 1/4-inch wide pieces. Repeat with the remaining celery root. Set aside.
• Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices.
• In a vegetable steamer, combine the celery root and fennel and steam for 5 minutes. Remove from the steamer and set aside to cool slightly.
• Cut the apples into 1/4-inch-thick rings.
• Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel. Pour cream around the sides of the dish until the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 minutes, or until the vegetables and apple feel tender when pierced with a fork or a skewer. Turn the oven to broil, remove the cover, and broil until the gratin is golden brown and bubbling, about 3 minutes.
• Let cool 15 minutes to allow the cream to firm up slightly and serve.

CELERY-ROOT-AND-APPLE SLAW

Steps:

• Toss the celery root and apples with the lemon juice and orange juice (to prevent discoloration). Toss again with the scallions, zests, mayonnaise, salt and pepper. Just before serving, toss again with the chopped mint leaves. Garnish with mint sprigs and serve.

CELERY ROOT AND APPLE SLAW

Steps:

• Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.

TRUMPET ROYALE MUSHROOMS WITH CELERY ROOT AND APPLE SLAW

Steps:

• Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apple.
• Preheat a large sauté pan over medium-high heat. Cut the mushrooms in half lenghtwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down in the pan. Sauté until the mushrooms are soft and golden brown. Flip the mushrooms over an repeat this process on the other side.
• While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apple to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste, and add the remaining vinegar if you like things very acidic; adjust the salt if needed.
• Divide the slaw between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.