Sweet Celery Root

Celery roots are definitely not the most attractive members of the vegetable family. Let's be honest, they're knobby, hairy, dirty, and basically butt-ugly. However, they are surprisingly delicious! Celery root is like the secret treasure of the vegetable stand. No one wants them because they look like they could eat you alive and it would be assumed that they would taste about as bad as they look. Au contraire. They are sweeter than celery, with a much milder aftertaste. They are da bomb! (Wow, I'm so white) Anyhoo, last night I decided to make something delicious with celery root. Take it to new heights. Give it a new exalted name. Make it fabulous. And... I think I succeeded. The result was Celery Root Rosti with Green Beans, Shaved Fennel and Apple Salad and Cider Reduction. Wowzers. What a sumptuous supper. Check out the recipes below!

Celery Root Rosti: Yields 4 Servings

1/4 cup vegetable oil, divided

1-2 lb celery root, peeled and grated

1 T cornstarch

salt and pepper, to taste

Heat 1 T oil in a small nonstick skillet over medium-high heat. Toss together celery root, cornstarch, salt and pepper. Add 1/4 of the celery root mixture to the pan. Press down with a spatula, forming into a cake. Cook until evenly brown and crisp. To flip: Slide off onto a plate; place skillet on top of plate, and with the help of two pot holders or towels, flip the pan and plate over together. Continue to cook until golden on the other side. Continue with remaining oil and celery root. Hold rosti warm in an oven if you like.

Fennel and Apple Salad: Yields 4 Servings

1 small bulb fennel, quartered and thinly sliced (preferably on a mandolin)

1 T chopped fennel fronds

1 small Macintosh apple, quartered thinly sliced (preferably on a mandolin)

1/4 cup golden raisins

1 T apple cider vinegar

salt and pepper, to taste

Toss together all ingredients.

Cider Reduction: Yields 4 Servings

1 cup apple cider

2 T maple syrup

Bring cider and maple to a boil in a small saucepan over high heat. Continue cooking until liquid has reduced to a syrupy consistency.

I'm making 2 more meals this week, so you'll have to check out back soon for those tales of culinary mastery. But for now, as always, Happy Cooking.