Print

CELERIAC MONSTER POT ROAST AND PLANT-PUSHING COLD CUTS

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.

Scale

Ingredients

3 – 4 hour slow cook time

Instructions

  1. Preheat oven to 300.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven, carve slices of celeriac monster and serve with the vegetables.
  6. Garnish with the fresh herbs and parsley, and serve with horseradish, if desired.