- 1 cup chopped celery root
- ½ medium sweet tart apple, such as Fuji
- 1 cup raw cashews, soaked 4 hours or more
- 3 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- About 1 tablespoon truffle paste (see Headnotes)
- Sea salt
- Freshly ground black pepper
- 2 to 3 medium gold bar squash, julienned on a mandoline
- Sea salt
- 1 small black summer truffle, shaved thin on a mandoline
- ½ pint freshly shelled peas
- ½ bunch chives, cut in small batons
- Freshly ground black pepper
- 2 teaspoons hazelnut or truffle oil
- 1 squeeze lemon juice
- Chervil blossoms, or fresh chervil leaves
- In a juicer, juice the celery root and the apple and add both to a Vita Mix or high speed blender with the cashews, lemon juice, and yeast. Blend until completely smooth, adding water if necessary to thin it to a creamy sauce consistency. Add the truffle paste, salt, and pepper, to taste.
- Place the squash in a colander, toss with about ½ teaspoon sea salt, and let sit for at least 30 minutes to allow a bit of the liquid to drain out.
- Place the squash in a medium bowl. Finely julienne about half of the truffle slices and add to the squash along with the peas and chives. Add a ladleful or two of sauce-enough to lightly coat the squash-season with pepper and toss.
- Divide the squash pasta among 4 shallow serving bowls and spoon the remaining sauce around it. In a small bowl, toss the remaining truffle slices with the oil, lemon juice, and a pinch of sea salt. Arrange the slices around the pasta. Garnish with the chervil.