Apple and Root Vegetable Hash with Sage

  • Coarse salt and freshly ground pepper
  • 3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
  • 3/4 pound potatoes, peeled and cut into 1/2-inch pieces (2 cups)
  • 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
  • 1/4 cup extra-virgin olive oil, divided
  • 1 onion, diced
  • 2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
  • 1/4 cup roughly chopped fresh sage leaves

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.

Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

 

 

Roasted Chicken with Celeriac and Onion

  • 1 whole chicken (3 1/2 to 4 pounds), patted dry
  • Coarse salt and ground pepper
  • 1 large red onion, cut into 1/2-inch wedges, root end left intact
  • 1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 4 teaspoons lemon zest, plus 4 teaspoons lemon juice

 

Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine. Place on a rimmed baking sheet and roast 20 minutes.

 

 

 

Celery Root and Apple Slaw

  • 1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)
  • 1 sweet/tart apple, cut into matchsticks (2 cups)
  • 1/4 cup plus 1 tablespoon fresh cider
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped fresh flat-leaf parsley

 

Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.

 

 

 

Celery Root and Potato Mash

 

  • 5 pounds of white potatoes, cut into 1 inch cubes, held in water until ready to use
  • Kosher salt
  • 1 large celery root, tough outer parts removed, cut into 1-inch cubes
  • 1 to 1 1/2 cups heavy cream
  • 1 stick cold butter, cut into pats

 

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.

Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

 

 

Potato and Celery Root Gratin with Gruyere

  • Unsalted butter for baking dish
  • 1 Tbs. olive oil
  • 1/2 cup finely chopped shallots
  • 1 tsp. chopped fresh thyme
  • 2 cups heavy cream
  • 1 tsp. Dijon mustard
  • 2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 1/2 lb.  potatoes, peeled and sliced 1/16 inch thick
  • 1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
  • 4 oz. Gruyère cheese, shredded
  • 1 oz. Parmigiano-Reggiano cheese, grated
  • 2 tsp. chopped fresh chives or flat-leaf parsley (optional)

Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.

In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly.

In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly.

In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.

Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.

Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. Serves 8 to 10.