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Emeril's Roasted Celery Root With Maple Apple Butter
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Planet Green, Team. "Emeril\u0027s Roasted Celery Root With Maple Apple Butter" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-roasted-celery-root-maple-apple-butter-recipe.htm> 25 May 2012.
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YIELD 4 servings
INGREDIENTS
| 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 | room temperature unsalted butter, cut into pieces |
| 2 tablespoons | Grade B maple syrup |
| 1 tablespoon | chopped fresh parsley |
PREPARATION:
- 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.
Editor's Note: Look for organic, locally-grown produce and organic dairy—try at your local farmers market.
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.
WATCH VIDEO: Emeril's Vermont Adventures
This recipe appears in:
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