Friday, November 1, 2013

Celeriac and Potatoes with Sauteed Leeks and Thyme

Celeriac. [suh-LAIR-ee-ak] n. An under-appreciated root vegetable in the carrot and parsnip family. Coming to dinner soon at a table near you.

Seriously, make this. It's dreamy. It's also easy—you can prepare most of the ingredients as you're cooking, and just toss them in the pot as you go.

Adapted from Jamie Oliver's recipe here

Olive oil
1 celery root (celeriac), peeled and cut into 1/2" cubes
2 small to medium yellow potatoes, peeled and cut into 1/2" cubes
1 medium leek, white and light green parts, halved lengthwise, washed carefully, and sliced
2 cloves garlic, chopped
2 tsp chopped fresh thyme
1/4 cup chicken broth
Salt and freshly ground black pepper

Heat a nonstick, medium-large pot or dutch oven over medium heat. When hot, add a generous glug of olive oil. Toss in the celeriac, then add the potatoes, leek, garlic, and thyme as you prepare them, stirring occasionally and adding another drizzle of olive oil whenever it starts to dry out. You want the celeriac and potatoes to start to brown in places, which will take at least 10 minutes and not too much stirring.

When the mixture is golden in places, cover the pot and continue cooking for 3 minutes. Stir, add a slosh (about 2 tbsp) chicken broth, replace the cover, and simmer for 5-10 minutes more or until liquid is evaporated. Stir, add another slosh of broth, and simmer for 5-10 minutes again. Continue cooking until the celeriac and potatoes are very tender.

Turn off the heat. Sprinkle with a little olive oil and salt to taste, and stir while smashing the celeriac and potatoes a bit. (This improves the texture. Also, it's inordinately fun.)

Serve hot, topped with freshly ground black pepper.

Serves 2-3.

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