Crostini with Celeriac Puree and Tarragon Mushrooms

Remove the rough outer layer from the celery root. You should have about 1 lb. of the vegetable left after trimming. Cut the root into slices and then a dice to equal about 1/2-inch square. Roughly chop onion.

Heat 2 T. olive oil in a large, heavy bottom pan over medium heat. Add celery root and onion. Stir to combine. Add vegetable broth or water and salt and bring to a simmer. Cover with a lid. Simmer over medium heat for about 20 minutes until softened.

Meanwhile, slice mushrooms 1/2-inch thick slices. Heat remaining 2 T. olive oil in a nonstick saute pan over a medium flame. Mince garlic. Add garlic to the hot oil and saute for 2 minutes until soft. Add mushrooms and tarragon. Saute for about 10 minutes, tossing frequently, until wilted and lightly browned. Season with salt and pepper to taste.

Cut French bread on the diagonal into slices 3/4-inch thick. Toast under the broiler or in a toaster oven.

When celery root is soft, remove from heat. Using a slotted spoon, transfer the celery root and onion to a blender or food processor along with 2 T. of the cooking liquid. Pulse for about 20 seconds until the mixture is pureed but on the chunky side, not too smooth. Transfer to a medium bowl. Stir in cream and white pepper.

To assemble, spread a good thick smear of the celery root puree onto a slice of toasted bread. Top with a few slices of mushrooms. Drizzle with optional truffle oil and serve.

cook's notes

the celery root puree and mushrooms can be made up to several days in advance. Just reheat before assembling.