Celery 2.0. This velvety version delivers notes of celery flavor with an earthy, creamy edge. It's like cream of celery soup meets a potato—sort of. Pair it with a pork chop and top both with flavored butter. A new YUM!
USMetric
servingservings
Ingredients
- 11⁄3 lbs 600 g celery root
- 2 tablespoons 2 tablespoons olive oil
- 1 tablespoon 1 tablespoon sea salt
- ½ teaspoon ½ teaspoon pepper
- 4 4 pork choppork chops
- 1 oz. 30 g butter for frying
- salt and pepper
- 1 tablespoon 1 tablespoon fresh thyme as garnish
Leek butter
- 51⁄3 oz. 150 g butter
- ½ teaspoon ½ teaspoon paprika powder
- 1 teaspoon 1 teaspoon salt
- ½ teaspoon ½ teaspoon pepper
- 1 teaspoon 1 teaspoon lemon juice (optional)
- 1⁄6 oz. 30 g leekleeks or fresh chives finely chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse celery root; scrub with a brush and rinse under running water to remove any stubborn soil. Do not peel.
- Dry with a paper towel. Cut the roots at the bottom of the bulb to make a flat surface large enough so that the celery bulb is stable standing on this flat end.
- Place root in a baking dish. Brush or drizzle with olive oil. Season with sea salt and black pepper.
- Bake celery root for 60-90 minutes, or until the root is soft inside. Slice into 4-6 pieces.
- While the celery root is baking, mix the ingredients for the leek butter. Cook the pork chop—either in a frying pan or on the grill. Serve celery root and pork, side-by-side, topped with the leek butter.
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