Salads, Vegan, Appetizer

Carpaccio Celeriac
With Mushroom Salad & Truffle Lemon Vinaigrette

I started my culinary career in a fine dining restaurant making salads & cold appetizers. Then in many other places I worked, it was the same. For women in professional kitchens, possibilities are a bit limited until you prove yourself. Although I always find my way to jump into many sections and learn more but cold kitchen was always the most special to me. It still is so I create recipes like Celeriac Carpaccio. Having a lot have fun is my bonus.

There is more creativity going on in cold kitchens. You can easily make an art with a couple of vegetables and some vinaigrette with a lil bit of knife skill and/or some tools (mandolin, peeler,etc.). Also If you are an impatient person (like me sometimes, Ok! Bit more then sometimes :)) you may have a lot of fun with what you do in cold kitchen as many things come together within such a short time comparing to others.

Celeriac carpaccio is an amazing example. I am very certain that this is a beautiful look plate. You spent just a lil effort and time to get it all together. Celeriac cooks nicely in a short time. Because you don’t really want to cook it fully anyway.  It will be easier to plate for this adorable celeriac carpaccio and yummier when it is al Dante.

Celeriac carpaccio will be an interesting addition to your recipe book. It definitely is something else. Especially when you combine it with truffle oil it rocks like never before.

I know you are drolling already. Let’s get started.

Celeriac Carpaccio with Mushroom Salad & Truffle Lemon Vinaigrette

Course Appetizer
Cuisine Mediterranean
Keyword Vegetable Carpaccio, celeriac, vegan appetizer, mushroom salad, truffle vinaigrette, truffle oil, celeriac carpaccio
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People
Author Kayra


For Celeriac;

  • 200 gr Celeriac
  • 1 pcs Lemon Juice
  • 1 spring Thyme
  • 10 ml Olive Oil
  • Salt & Pepper

For Truffle lemon Vinaigrette;

  • 25 gr Lemon zest
  • 125 ml Lemon Juice
  • 185 ml Olive Oil
  • 10 ml Truffle Oil
  • Salt & White Pepper

For Mushroom Salad;

  • 100 gr Oyster Mushroom Rough Cut
  • 100 gr Brown Mushroom Quarters
  • 30 gr Shimeji Mushroom
  • 10 gr Garlic Chopped
  • 4-5 Spring Fresh Thyme Chopped
  • 15 ml Olive Oil
  • 4-5 Drops Truffle Oil
  • 120 gr Corn Lettuce
  • 10 gr Micro greens mix Optional
  • 10 gr Red Radish Shaved
  • Cooked Celeriac Sliced
  • Truffle Lemon Vinaigrette
  • Salt & Pepper


For Celeriac;

  1. Peel celeriac and keep in lemon water until you start cooking.

  2. If you have over 600gr/piece cut them into 2cm rings, otherwise, keep whole.

  3. Put them in zipper bags, squeeze lemon, add olive oil, salt & pepper and close that bags. Try to remove as much air as possible.

  4. Cook them Sous Vide

  5. Boil water, bring it to simmer and keep bags in for about 30 minutes. You need to put something heavy to keep all the bags inside the water. 

  6. Or you can blanch them in lemon water with olive oil. You then need to be careful so you don't overcook your celeriac.

  7. Ones cooked remove them from water, keep in an ice bath with zipper bags until cold or if you blanched; transfer them to a stainless container together with blanching liquid and keep in an ice bath until cold.

For Truffle lemon Vinaigrette;

  1. Add lemon zest, lemon juice salt & pepper to your blander.

  2. Mix truffle oil and olive oil in an easy to pour container.

  3. After your zest is completely pureed add oil mixture drop by drop while spinning in low medium speed so that you can emulsify it properly.

  4. Keep in an airtight container up to 3 days.

For The Mushroom Salad;

  1. Sautee all mushrooms individually in a smoking hot pan with olive oil, thyme spring and smashed garlic clove. Drizzle truffle oil, when they are cooked.

  2. Keep medium-high heat until mushrooms are golden brown. If you keep the temperature low, mushrooms will release water and won't get caramelized.

  3. Clean and pad dry your corn lettuce (or your preference), mix greens.

  4. Shave radish.

  5. Combine lettuces, mushrooms, radish rings, salt & pepper, and vinaigrette in a mixing bowl.

  6. Arrange celeriac sliced on the plate as you like. 

  7. Top with the salad and sprinkle sea salt if available.

  8. I have used a little bit of beetroot powder as a garnish on the plate. It is optional but gives a nice touch to the look and sweetness of it matches nicely with the bitterness of the corn salad.


If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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