Roasted Potato and Celeriac Salad with White Truffle Oil

Celeriac is like the ugly stepsister of the veggies...it looks like a tangled mess of roots and I have to admit the first time I came across it I had no idea what it was and was rather intimidated.  I now know that it is delicious when peeled and thinly sliced to go raw into a salad or roasted and pureed eaten like mashed potatoes. 

It was funny, the other week I was picking some up, and a cute guy who happened to be standing next to me in the produce department picking up some beets said to me, "What the heck is THAT?"  I explained to him what it was but he still seemed skeptical about how tasty it could be.  However he still asked for my advice on how best to prepare the beets, as he was buying them for the first time.  I should have gotten his number...oh well.  Back to the celeriac, I thought it would be wonderful roasted with some potatoes in a warm salad along with some leeks.  I figured all of the earthy flavors  would be friendly  and delicious with one another. 

 

The veggies would have been delicious simply roasted with olive oil and seasoned with a little sea salt and freshly ground pepper, but I tossed them in a truffle oil vinaigrette, further adding to the earthiness, and deliciousness of the salad.  I still thought it needed something to finish it off so I shaved some pecorino romano over the top and sprinkled a few toasted pine nuts.  It was amazing!  The crisp on the outside tender on the inside veggies were full of flavor, and the truffle oil set them off.  The salty pecorino romano was a perfect match for the earthy vegetables, and the pine nuts added a nice toasty crunch!  So much for the celeriac being an ugly stepsister, it is awefully delicious!  Here is the salad recipe if you would like to try some!

Roasted Potato and Celeriac Salad with White Truffle Oil
Serves 4

1 large celeriac, cut into large cubes
3 cups baby potatoes, cut into 3rds
2 large leeks, thickly sliced
olive oil
1 tsp dried thyme, or 1 Tbsp fresh
1 Tbsp white truffle oil
1 Tbsp olive oil

2 Tbsp lemon juice

1 garlic clove, minced
sea salt
freshly ground pepper
1/2 cup toasted pine nuts
2 oz shaved pecorino romano cheese

Preheat oven to 475 degrees, and line a baking sheet with foil.  Toss celeriac, potatoes, and leeks with just enough olive oil to coat, and spread out on sheet.  Roast for 15-20 minutes, or until tender and browned at the edges.  Remove from oven and let cool to room temperature.  In a small bowl, whisk together thyme, truffle oil, 1 Tbsp olive oil,  lemon juice, garlic, sea salt and freshly ground pepper to taste.  Place veggies in a large bowl, pour dressing over, and toss to coat.  Place on a serving plate, and sprinkle with pine nuts and pecorino romano.