Chick Farm Recipe Collection
Cider-Braised Celeriac with Onions
Celeriac, also known as celery root, has a mild, buttery celery flavor, just right for the sweet-tart sauce in this recipe.
1 tbs lemon juice
1 tbs honey
2 cups apple cider, divided
1 tsp salt
1/2 tsp freshly ground black pepper
1 medium red onion
1 large celeriac
1 bay leaf
1 star anise (optional)
2 large cloves garlic
3 tbs unsalted butter, divided
2 tbs coarsely chopped flat parsley
Preheat oven to 350F. Peel celeriac thoroughly and slice into 1/4-inch half-moons. Peel onion and cut into 8 wedges. In a large mixing bowl, combine lemon juice, honey, 1/2 cup apple cider, salt, and pepper. Toss red onion and celeriac with cider mixture. Let sit for 10 minutes.
Cut butter into pats. Put vegetable mixture in a Dutch oven. Add bay leaf, star anise (if using), and garlic. Pour the remaining 1 1/2 cups apple cider halfway up the vegetables. Place over high heat. Simmer 5 minutes, remove from heat, and dot with half the butter pats. Cover tightly and bake 30 minutes, or until celeriac is tender.
Set a colander into a large bowl and pour contents of Dutch oven into colander. Return liquid to Dutch oven and simmer over high heat until reduced to a thick syrup. Mash garlic in with the simmering liquid using a whisk. Remove from heat, then rapidly whisk in the remaining pats of butter, one at a time. Return the vegetable mixture to the sauce, discarding bay leaf and star anise. Stir in parsley, toss with vegetables to coat, and serve.
Yields: 4 Servings
Yankee Magazine, January/February 2005