CELERIAC MONSTER POT ROAST AND PLANT-PUSHING COLD CUTS
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Celery Root/Celeriac: CHEF ALERT! This recipe will change lives! Maybe celeriac is new to you, maybe not. Either way, this bad boy can look intimidating, gnarly and alien like. But don’t let that scare you!
We picked up a big, beautiful celery root at the farmers market the other morning and, after a wicked low and slow roast, viola! this rock-hard root turned into buttah! We then turned it into some ground breaking deli-style cold cuts the next day.
- Cook Time: 240 mins
- Total Time: 4 hours
- Yield: 2-3 servings 1x
Ingredients
3 – 4 hour slow cook time
- 1 large onion, quartered and kept together
- 2 large carrots, quartered
- 2 large russet potatoes, quartered
- 5 garlic cloves
- 1/4 C olive oil (optional)
- 1 T coarse salt
- 1 T black pepper
- 1 large celeriac (celery root) – scrubbed clean with a brush but kept unpeeled
- 1/4 C veg broth, beer or water
- 1 bay leaf
- 1 T chopped thyme (optional)
- 1 T chopped rosemary (optional)
- flat leaf parsley, for garnish
- horseradish, for serving (optional)
Instructions
- Preheat oven to 300.
- In a large bowl, add the first four cut vegetables, and carefully toss with couple tablespoons of oil and pinch of salt and pepper to coat. Transfer the contents into the bottom of a Dutch oven.
- In the same bowl, coat the exterior of the celeriac with oil, more salt and pepper and place on top of the vegetables in the Dutch oven.
- Add liquid and bay leaf, then cover and roast low and slow for 3 1/2 to 4 hours until done. You can tell when it’s finished when you can pierce through the celery root with a long skewer easily.
- Remove from the oven, carve slices of celeriac monster and serve with the vegetables.
- Garnish with the fresh herbs and parsley, and serve with horseradish, if desired.