GASTRONORMOUS

Celery root is an awful-looking thing (here one is on the left). It is a large, lumpy, dirty, hairy (yes, hairy), thick-skinned root vegetable that looks like it might just be better off staying in the ground.

As its name suggests, celery root (aka celeriac) is from the celery group (Apium graveolens), but isn’t simply the root of the stuff of which ant-on-a-log are made. It is a type of celery that is cultivated especially for its big root, and not for its long stalks and leafy greens. As far as root veggies go, it is not very dense and starchy, and it has a nice green, mild, celery-y flavor. Despite its disagreeable appearance, it is actually a quite rewarding vegetable: it makes a wonderful creamy soup; it is great roasted, and I have always wanted to try it scalloped in place of potatoes.

Last night I braised them along with some baby carrots I bought at the farmers market. (I used small carrots, each about the size of a finger, but not the slimy nubbins omnipresent to kids’ lunch boxes. My carrots were craggy little numbers, with tops and dirt still on board!). In the interest of full disclosure, the recipe differs slightly than what I actually cooked last night. I had never cooked these two roots together before; it turns out carrots take a lot longer to cook, so my celeriac ended up a little over done, but otherwise tasty. I have changed the cooking times to account for this. Another note: if you can, use fresh thyme. I have made braised carrots and fresh thyme before, and it is awesome.

These braised vegetables were delicious. They have the perfect balance of sweet and sour, and reducing the braising liquid forms a delicious, sticky glaze. This is a tasty–and easy!–side dish for fall. I hope you enjoy it!

Braised Baby Carrots and Celery Root

1.5 T butter
1 pound baby carrots, peeled and ends trimmed
3-4 cloves of garlic, sliced paper thin
8 sprigs of fresh thyme, cleaned and woody/dirty ends trimmed [OR: 2 tsp dried thyme leaves; OR 1/2 tsp powdered thyme and 1 1/2 tsp dried rosemary]
1 pound celery root, peeled and cut into pinky-sized pieces (place pieces in acidulated water as you are working to prevent them from oxidizing)
water
2 T white wine (or white balsamic) vinegar
2 tsp sugar
1/2 tsp sea salt
freshly ground black pepper

Melt butter in a small stock pot/large sauce pan over medium-high heat. Add carrots, garlic, and herbs and sautee for 10 minutes. Drain and rinse celery root, then add to the pot and sautee for a minute more. Add water to more or less cover (you don’t have to totally submerge every bit). Add vinegar, sugar, salt, and a couple grinds of pepper. Stir every so often until it boils. Cover and turn heat down to medium-low. Cook, stirring every so often, for about 25 minutes, until carrots are crisp-tender. Take the lid off, turn the heat up to high, and boil the water down until it has formed a sticky glaze. Taste again a few minutes before it is done and adjust seasonings as necessary.