Best Celery Root Confit Recipes

SAVOY CABBAGE AND CELERY ROOT SOUP WITH LEEK CONFIT

Steps:

• Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat. Add the onion, celery root, garlic, scallion tops, and leek confit. Sauté until the onion softens, about 15 minutes. Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic. Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.

CELERY ROOT BISQUE WITH DUCK CONFIT AND CRACKLINGS

Steps:

• If using duck leg, peel off skin and reserve. Remove meat from bones, discarding bones, and shred meat.
• Cut reserved duck skin into thin strips and in a small non-stick skillet cook over moderate heat until fat is rendered and skin is crisp and golden brown. Transfer cracklings with a slotted spoon to paper towels to drain and season with salt.
• With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice shallots and chop celery ribs.
• In an 8-quart heavy kettle cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, until golden, about 6 minutes. Add water and boil, uncovered, until celery root is very tender, about 15 minutes.
• In a blender purée mixture in batches (use caution when blending hot liquids) until smooth, transferring to a large saucepan. Stir in lemon juice and, if necessary, more water to reach desired consistency. Season soup with salt and pepper and keep warm.
• In a non-stick skillet heat duck meat over moderate heat, stirring, just until hot and season with salt and pepper.
• In a bowl whisk cream just until stiff peaks form.
• Serve bisque topped with duck meat, cracklings, and a dollop of whipped cream.

CELERY ROOT CONFIT

Steps:

• Use a coffee grinder or a blender to grind the coffee beans. Put the ground coffee in a bowl large enough to hold the celery root, add the sugar and salt, and stir with a rubber spatula to combine.
• Wash the celery root under warm water to remove any dirt. Put it on a cutting board and slice off the top and bottom. Set the celery root on a cut end so it lies flat. Use a knife to cut off the skin, following the shape of the vegetable from top to bottom. Set the cleaned celery root aside.
• Put all of the celery root peelings into the bowl with the coffee mixture and stir to coat the pieces evenly. Remove the peelings from the coffee mixture, put them in a medium pot, and cover with the rice bran oil. Reserve the remainder of the coffee mixture. Bring the oil to a simmer over medium heat, and cook the peelings at 210°F (99°C) for 10 minutes. Turn off the heat and cover the pot. Let the peelings infuse in the oil for 30 minutes. Strain the oil into a clean pot and reserve.
• Meanwhile, cut the cleaned celery root into 32 pieces. (Cut the celery root in half, cut each half into 8 wedges, then cut the wedges in half so they roughly resemble quarter moons.) Put these pieces into the reserved coffee mixture and mix to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Remove the celery root from the coffee mixture and place it in the pot with the infused oil, set over medium heat, and bring the oil to 210°F (99°C). The oil will bubble around the vegetables. Turn the heat down to low and cook for 15 minutes. Use a cake tester to poke the celery root. It should be tender with a bit of firmness in the center.
• When the celery root is cooked, serve immediately or pour the entire mixture into a shallow brownie or cake pan to cool. The celery root will be in an even layer just covered with oil. Warm the celery root in its oil either on top of the stove or in a low oven (200°F/93°C) to serve.