• 1 large celery root, peeled and shaved with julienne attachment on mandolin
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 3 cups cremini mushrooms, thinly sliced
• 2 tablespoons tamari or nama shoyu
• 1 tablespoon olive oil
• 1 cup pumpkin seeds
• 1 tablespoon truffle oil
• 1 teaspoon sea salt
• 1 tablespoon minced sage
• 1 tablespoon minced parsley

• Celery Root—Toss all ingredients until well combined. Allow to marinate

  for 10 minutes. Drain before tossing with remaining ingredients. Mushrooms—Toss together all ingredients and allow to marinate for a few minutes. Truffle Pumpkin Seeds—Toss together all ingredients. Assembly—Toss celery root, mushrooms, and pumpkin seeds together. Allow to marinate for 10 minutes before serving. Garnish with extra pumpkin seeds and minced herbs. Drizzle with additional truffle oil before serving.

  
  

• Serves 2-4

This dish is elegant, complex, and delicious. Celery root makes a great substitution for al dente pasta without all the white flour. We recommend tossing the mushrooms in immediately before serving because they will stain the color of the noodles.