Try something new on your plate this winter

Let me start off with this: my husband is British and he loves a traditional meat and potato meal.  Being from Newfoundland, I understand the gravity pulling effects of a good British/Irish meal, especially during the winter months.  So as you can imagine, from about November until March, we tend to make stick-to-your-ribs comfort food.  Whether the shining star is a braised beef, roasted chicken or pork roast, the accompaniments are key to the overall success of the meal.

Last year we ventured out in the snow after catching Ann Burrell on the food network make a wonderful meal of braised short ribs with a side of celery root and potato puree.  Celery root.  OK, not reinventing the wheel here, but we both could not remember ever tasting this root vegetable.  One trip to the grocery store would remedy that situation. 

Some handy information for you, from The Produce Pair:

"Celery root or celeriac is available year round, but is most popular during the winter months for its use in soups and stews. While this is a great way to use celery root, there are many other ways to prepare it to get the full benefit of its unique flavor. Celery root is a source of phosphorus and potassium, among other nutrients.


Celery root comes from the Verona and Alabaster varieties of celery, both of which grow a huge tuberous root, but only spindly ribs that are of little use for eating or cooking. Celery root originated in the Mediterranean, but it is also a popular winter vegetable in Germany and central Europe.

When selecting celery root in the store, look for firm, heavy roots that are compact and brown in color. Stay away from those with a greenish tinge. Check the ribs at the top of the root. They should be small, supple and plentiful. If they are large, stiff and hollow, the root is over mature and suitable only for the mulch pile. Make sure there isn't any slime at the bottom of the root as well.

When preparing celery root, cut away the ribs and scrub the root with a hard-bristled brush under running water. (Because this is a root vegetable, there may be a good amount of dirt, so scrub vigorously.) Peel the root with a sharp knife or a carrot peeler until the interior is exposed.

Celery root can be grated raw and added to soups and salads, or sliced, battered and fried as you would eggplant. Cube it and throw it in stews or stuff it in a chicken. Try it in a stir-fry or sauté… the list goes on. "

Now, one of the most ugliest vegetables adorning your local grocery is guaranteed to become one of your favorite comfort foods!  Ina Garten, Gorden Ramsay, etc have a multiple of great recipes for Celery root purees, but feel free to treat it like any other type of vegetable puree - cook it by your preferred method (boil, stream, saute) and add milk or cream (milk results in a lighter puree while cream will, surprise, make it richer and creamier) a bit of butter and seasonings.  Voila, easy celeriac puree.  Potato added to the root is a fresh take on mashed potatoes and works great with all types of meat.  If you use cream, the richness pairs well with braised beef. Want to add a different kick?  I think adding apples to the celery would be a great puree to group with a pork roast. 

At the end of the day, I would encourage you to seek out this vegetable that only a mother could love, and head into the kitchen.  You will not be disappointed!

Here is the original inspiration from chef Ann Burrell (courtesy of Food Network)
Celery Root  and Potato Puree

Ingredients


3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use

Kosher salt

1 large celery root, tough outer parts removed, cut into 1-inch cubes

1 to 1 1/2 cups heavy cream

1 stick cold butter, cut into pats
Special Equipment: Food mill

Directions

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.

Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.