Celery Root Confit Recipes

Steps:

• Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
• Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

Steps:

• Adjust an oven rack to the middle position and put a baking sheet inside. Preheat the oven to 425 degrees F.
• Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper.
• Halve the red onion and thinly slice. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root and put back into the oven to roast. (If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.)
• When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.

Steps:

• Use a coffee grinder or a blender to grind the coffee beans. Put the ground coffee in a bowl large enough to hold the celery root, add the sugar and salt, and stir with a rubber spatula to combine.
• Wash the celery root under warm water to remove any dirt. Put it on a cutting board and slice off the top and bottom. Set the celery root on a cut end so it lies flat. Use a knife to cut off the skin, following the shape of the vegetable from top to bottom. Set the cleaned celery root aside.
• Put all of the celery root peelings into the bowl with the coffee mixture and stir to coat the pieces evenly. Remove the peelings from the coffee mixture, put them in a medium pot, and cover with the rice bran oil. Reserve the remainder of the coffee mixture. Bring the oil to a simmer over medium heat, and cook the peelings at 210°F (99°C) for 10 minutes. Turn off the heat and cover the pot. Let the peelings infuse in the oil for 30 minutes. Strain the oil into a clean pot and reserve.
• Meanwhile, cut the cleaned celery root into 32 pieces. (Cut the celery root in half, cut each half into 8 wedges, then cut the wedges in half so they roughly resemble quarter moons.) Put these pieces into the reserved coffee mixture and mix to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Remove the celery root from the coffee mixture and place it in the pot with the infused oil, set over medium heat, and bring the oil to 210°F (99°C). The oil will bubble around the vegetables. Turn the heat down to low and cook for 15 minutes. Use a cake tester to poke the celery root. It should be tender with a bit of firmness in the center.
• When the celery root is cooked, serve immediately or pour the entire mixture into a shallow brownie or cake pan to cool. The celery root will be in an even layer just covered with oil. Warm the celery root in its oil either on top of the stove or in a low oven (200°F/93°C) to serve.

Steps:

• If using duck leg, peel off skin and reserve. Remove meat from bones, discarding bones, and shred meat.
• Cut reserved duck skin into thin strips and in a small non-stick skillet cook over moderate heat until fat is rendered and skin is crisp and golden brown. Transfer cracklings with a slotted spoon to paper towels to drain and season with salt.
• With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice shallots and chop celery ribs.
• In an 8-quart heavy kettle cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, until golden, about 6 minutes. Add water and boil, uncovered, until celery root is very tender, about 15 minutes.
• In a blender purée mixture in batches (use caution when blending hot liquids) until smooth, transferring to a large saucepan. Stir in lemon juice and, if necessary, more water to reach desired consistency. Season soup with salt and pepper and keep warm.
• In a non-stick skillet heat duck meat over moderate heat, stirring, just until hot and season with salt and pepper.
• In a bowl whisk cream just until stiff peaks form.
• Serve bisque topped with duck meat, cracklings, and a dollop of whipped cream.

Steps:

• Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.

Steps:

• Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
• Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.