Roasted Celery Root with Horseradish Cream

It’s March and anything can happen with the weather. Mother Nature decided to switch up the “In like a lion and out like a lamb” phrase a bit this year. I just came in from shoveling the front 
porch and the rest of the driveway is already melted - even the pile at the end. 

I’ve been looking for new recipes and found a new favorite in the First Mess cookbook (Laura Wright author). Celery root (celeriac) has the creamy starchiness of a potato but a very different flavor and its gnarly appearance gives it a diamond in the rough vibe. 

The steps are easy but the bake time is approximately 1 hour so plan accordingly - it will be worth it - trust me. We served it with a green salad and leftover Guinness Honey bread from St Patrick's Day. 

 

Ingredients:

Roasted Celery Root

1 - 2 T olive oil

4 small or 2 medium celery root 

1 yellow onion - sliced

2 leeks - sliced - white and light green only

1 small apple thinly sliced

2 + cups of apple cider

1 tsp tamari

1 tsp apple cider vinegar

Salt and pepper to taste

Horseradish Cream Sauce

1/4 cup raw cashew butter

1/4 cup filtered water

2 T prepared horseradish

2 tsp Dijon mustard

salt and pepper

Serving 

1/4 cup chopped parsley

Instructions:

Preheat oven to 350. 

Heat the olive oil over medium heat in a large heavy-bottomed, oven-proof pot. Drop the onions, leeks, apple, and thyme into the pot and saute the mixture until the onions are translucent @ 6 to 7 minutes. 

Peel the rough exterior off of the celery roots. If using small celery roots, nestle them into the pot whole. If using larger, cut in half lengthwise and add to the pot.

Season with salt and pepper. Pour 2 cups of apple cider into the pot. Add the tamari and apple cider vinegar. The liquid should go halfway up on the cherry roots; add more apple cider if necessary. 

Put a tight-fitting lid on the pot and transfer it to the oven. Roast the celery roots for 1 hour, remove the pot at the halfway point to turn the celery root and stir the veggies. The celery root is done when you can pierce it with a knife. 

Remove the roots from the pot transfer them to a cutting board and cover with foil. Place the pot on the stove over medium boil until the liquid is reduced by 2/3rds.

Cut the celery root into slices and nestle into the reduced liquid; season with salt and pepper.

Make the horseradish cream sauce:

Whisk together the cashew butter, water, horseradish, dijon mustard, and salt and pepper in a medium bowl. Mix ingredients until creamy. 

Serve celery root roast slices with the apple cider/onion/leek mixture and topped with horseradish cream and fresh parsley.

Enjoy!