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!
- 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
- 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!