Care of Laura Wright
Notes: If you want to make this a side dish, look for a slightly larger celery root, dice it into cubes, roast it and toss it in the reduction before serving. It should take about 15 minutes to cook at the smaller size.
- 1 small to medium celery root, peeled and sliced into 1/2 inch rounds
- 1 sprig of thyme, leaves removed and lightly chopped
- 1 tbsp grape seed oil
- salt and pepper
- 2 cups apple cider
- 1 sprig of thyme
- 2 tbsp apple cider vinegar
- 1 tbsp natural sugar
- 2-3 black peppercorns
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Start the reduction: Place all reduction ingredients in a small saucepan over medium heat. Bring to a boil and keep at a lively simmer until reduced by two thirds. I ended up with a bit more than a 1/4 cup. Stir occasionally. Strain the mixture, pour it back into the saucepan and place it on a low burner to keep warm.
Roast the celery root: toss the slices of celery root with the oil, chopped thyme, salt and pepper. Place slices on a parchment lined baking sheet and roast in the oven for about 20 minutes. Flip the slices at the half way point for even browning. Remove celery root from the oven when golden brown and tender.
Serve celery root with warm reduction poured on top. Garnish with chopped flat leaf parsley or other fresh herb of your choice