Twice-Baked Celeriac
I have a new favorite vegetable- celeriac! Celeriac, also known as knob root or celery root, is in the celery family, however it isn't actually the root of a celery- much to my surprise. Crisp, hearty, with a hint of celery flavor and packed with vitamins and minerals (especially Vitamin K, B6. C and phosphorous) and very dynamic, this is a great winter vegetable option.
This recipe, which is a riff on a classic potato dish, features celeriac puree mixed with coconut milk and roasted garlic, stuffed back into baked celeriac shells and topped with gooey, nutty Gruyere. My mouth is already watering!
INGREDIENTS
- 8 large celeriac roots (about 14 ounces each)
- 4 heads garlic
- ¼ cup olive oil
- 2 cups coarsely grated Parmesan cheese
- 1 cup coconut milk
- 4 tablespoons unsalted butter
- 2 tablespoons thyme leaves
- 2 teaspoons kosher salt
- freshly ground pepper
- ½ cup grated Gruyere cheese
PREPARATION
- Preheat oven to 350 degrees.
- Trim celeriac of any hairy roots, scrub thoroughly using a vegetable brush and pat dry.
- Rub celeriac and garlic with olive oil.
- Loosely wrap celeriac in a parchment paper-lined foil packet and wrap garlic in foil.
- Place celeriac and garlic packets on a baking sheet and bake for 1 hour.
- Remove garlic and set aside.
- Continue backing celeriac until very tender when pierce with the tip of a paring knife, about 30-60 minutes longer. Remove from oven and cool slightly.
- Increase oven temp to 375 degrees.
- Cut tops off of garlic heads and squeeze our cloves into food processor.
- Slice off tops of celeriac and carefully scoop out flesh, leaving a ¼-inch thick shell all around.
- Transfer flesh to food processor along with Parmesan, milk, butter, thyme, salt and a few turns of pepper; puree until very smooth.
- Divide mixture among celeriac shells; top with Gruyere.
- Bake until cheese has started to brown, about 40-45 minutes.
- Serve immediately and enjoy!
