About the Recipe
Cider glazed celery root is super flavourful, easy to make, and wonderful as a holiday veggie side dish that's vegan and gluten-free! Apple cider is reduced on the stove with garlic, rosemary, grainy mustard, and a bit of chili until syrupy and thick.
Ingredients
2 small or 1 large celery root (675 grams total)
2 tablespoons olive oil
sea salt and ground black pepper, to taste
2 cloves garlic minced
2 teaspoons minced fresh rosemary
¼ teaspoon ground chillies
2 tablespoons apple cider vinegar
1 teaspoon grainy mustard
2 cups apple cider
handful of leaves from the inner part of celery, finely chopped
¼ cup toasted walnuts chopped
Preparation
Preheat the oven to 425°F. Set up a baking sheet beside the stove.
Peel and wash the celery root. Once you towel it off, cut the celery root into 1-inch thick wedges.
Heat a large, heavy skillet over medium high heat. Pour in the olive oil and swirl it around. Place half of the celery root wedges carefully into the hot oil, being careful not to overcrowd the pan. Let the celery root sear on one side until golden brown, about 2 minutes. Let the other side become golden, and then transfer those pieces to the baking sheet.
Repeat the process with the remaining celery root. Once you have it all on the baking sheet, season generously with salt and pepper. Slide the baking sheet into the oven and roast until tender and deeply golden, about 25 minutes.
While the celery root is roasting, prepare the glaze. In the same skillet, there should still be a nice slick of olive oil. Set the heat to medium. Add the garlic, rosemary and chillies to the skillet and stir. Once the garlic is very fragrant, about 1 minute in, add the apple cider vinegar. Let the apple cider vinegar sizzle and cook off for about 30 seconds.
Add the grainy mustard and apple cider to the skillet. Bring the mixture up to a boil. Keep boiling until you have about ½ cup reduced liquid, this process takes about 10 minutes. Keep checking in with it and stirring it up. Once it's reduced and syrupy, turn off the heat. As it cools, the glaze will thicken.
To serve, arrange the roasted celery root pieces on a serving plate. Drizzle the apple cider glaze over top. Garnish with the chopped celery leaves, walnuts, and extra black pepper. Serve immediately.