From Emeril Lagasse, Planet Green
Maple apple butter lends the perfect rich, sweet flavor to an underappreciated vegetable, celery root.
3 tablespoons olive oil
6 pounds celery root, washed, peeled, quartered and cut into 1-inch thick slices
2 tablespoons light brown sugar
2 cups apple cider
2 tablespoons boiled cider
2 firm apples, such as Pink Lady, cored and cut into ¼-inch dice
1 teaspoon salt
3/8 teaspoon freshly ground white pepper
1 teaspoon chopped fresh rosemary
1/4 cup heavy cream
1 stick (1/4 pound) room temperature unsalted butter, cut into pieces
2 tablespoons Grade B maple syrup
1 tablespoon chopped fresh parsley
Heat a large sauté pan over medium high heat. When hot, add olive oil and celery root. Cook celery root until it turns golden brown on all sides, about 3 to 4 minutes. Add the brown sugar, apple cider and boiled cider. Cover the pan with a tight fitting lid and cook the celery root for 10 minutes. Remove the lid and add the diced apples, then cover again and cook an additional 10 minutes or until the apples are fork tender.
Meanwhile, in a small bowl, combine the salt, pepper, rosemary, heavy cream, butter and maple syrup. Mix well until all ingredients are incorporated. In a large bowl combine the warm celery root with the maple apple butter. Garnish with the chopped parsley and serve immediately.
Yield: 4 servings
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Willis’ Cider House Rules Episode of Emeril Green.