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Explore the culinary excellence of our Fondant Celeriac, a delectable preparation that elevates starchy root vegetables to a new level of flavor and texture. With a crispy exterior and a creamy, indulgent center, this is our favorite way to transform this admittedly intimidating and ugly root into a gorgeous and savory dish.

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Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients

 1 Oak Spring Farm celeriac root
 1 tbsp white vinegar
 2 tbsp neutral flavor high smoking point vegetable oil (canola, grapeseed, etc),
 salt and ground black pepper to taste
 3 tbsp Daily Crisis butter
 2 cloves Oak Spring Farm garlic, halved and smashed
 4 sprigs Oak Spring Farm fresh rosemary or fresh thyme
 ½ cup chicken broth, or a bit more if needed

Directions

1

Preheat the oven to 425° F

2

Carefully and with a sharp knife, remove the top and bottom of the celeriac root. Place one of the flat sides down on a cutting board and slicing down, trim the sides of the root. You want to remove all of the rough outer layer of the root (don't worry if you have to trim a bit of the flesh, it's better to lose a bit to keep the prep easier)

3

Slice the trimmed root into 1.5 - 2" rounds. You can quarter these or if you're feeling really fancy, use a circular cutter to cut out perfect cylinders. Fill a large bowl with cold water and add the vinegar. Place the pieces into the bowl and let rest for about 5 minutes to remove starch from the outside.

4

Heat the oil in a heavy bottom oven-proof skillet over high heat until it starts to shimmer.

5

Drain the water from the celeriac and place the pieces on a towel. Pat the celeriac dry. Place the flat ends into the hot oil. Season the top with salt and pepper. Pan fry until they have a dark golden brown crispy sear, 5 to 6 minutes.

6

Flip the pieces and fry the other side until it is also dark golden brown, 5 to 6 minutes.

7

Add the butter, garlic cloves, and fresh herbs. Using a spoon, baste the butter over the celeriac pieces. The butter will foam up and then recede. When the butter starts to take on a tan color, add the chicken stock to the pan and place it in the oven.

8

Cook in the oven until the celeriac is fork tender, about 30 minutes. Place the celeriac on a serving plate and spoon any remaining pan sauce onto them. Let cool about 5 minutes before serving.

DifficultyIntermediate

Ingredients

 1 Oak Spring Farm celeriac root
 1 tbsp white vinegar
 2 tbsp neutral flavor high smoking point vegetable oil (canola, grapeseed, etc),
 salt and ground black pepper to taste
 3 tbsp Daily Crisis butter
 2 cloves Oak Spring Farm garlic, halved and smashed
 4 sprigs Oak Spring Farm fresh rosemary or fresh thyme
 ½ cup chicken broth, or a bit more if needed

Directions

1

Preheat the oven to 425° F

2

Carefully and with a sharp knife, remove the top and bottom of the celeriac root. Place one of the flat sides down on a cutting board and slicing down, trim the sides of the root. You want to remove all of the rough outer layer of the root (don't worry if you have to trim a bit of the flesh, it's better to lose a bit to keep the prep easier)

3

Slice the trimmed root into 1.5 - 2" rounds. You can quarter these or if you're feeling really fancy, use a circular cutter to cut out perfect cylinders. Fill a large bowl with cold water and add the vinegar. Place the pieces into the bowl and let rest for about 5 minutes to remove starch from the outside.

4

Heat the oil in a heavy bottom oven-proof skillet over high heat until it starts to shimmer.

5

Drain the water from the celeriac and place the pieces on a towel. Pat the celeriac dry. Place the flat ends into the hot oil. Season the top with salt and pepper. Pan fry until they have a dark golden brown crispy sear, 5 to 6 minutes.

6

Flip the pieces and fry the other side until it is also dark golden brown, 5 to 6 minutes.

7

Add the butter, garlic cloves, and fresh herbs. Using a spoon, baste the butter over the celeriac pieces. The butter will foam up and then recede. When the butter starts to take on a tan color, add the chicken stock to the pan and place it in the oven.

8

Cook in the oven until the celeriac is fork tender, about 30 minutes. Place the celeriac on a serving plate and spoon any remaining pan sauce onto them. Let cool about 5 minutes before serving.

Fondant Celeriac