Monday, January 28, 2013

Roasted Celery Root and Onion "Stuffing"

This dish came about due to a mistake. I thought I had pulled out a bag of sliced parsnip chips and instead wound up with a bag of sliced celery root. I decided I was going to make a play on traditional Thanksgiving stuffing which always starts with a lot of butter, celery, onions, salt and bells seasoning.

I used

1 medium red onion, sliced
1 lb sliced celery root (I used my meat slicer, use a mandoline if you have one)
1/2 stick salted butter
1/2 cup chopped parsley
Salt

Pre heat the oven to 425
Heat the butter over medium hihg heat in a large (12 inch) oven safe pan.
Add the onions, a sprinkle of salt and bells seasoning until they start to brown

Once the onions have begun to caramelize add a layer of sliced celery root. The sprinkle on salt, bells and parsely. Add another layer of celery root


Finish off your 2nd layer, sprinkle more salt bells and parsley and add a couple pats of butter


Stick the pan in the oven and cook until the top is brown and the edges have stated to curl


Invert onto a plate slice and serve fresh and hot. I served it with fresh ham steaks with a parsley, butter, shallot and lime sauce.

I will have to try this one a couple more times as I under seasoned it a touch. It was very flavorful but didn't quite hit the mark of thanksgiving stuffing I was going for.




2 comments:

A Beer For The Shower said...

Sounds like an interesting experiment. We recently found out that the wife is violently allergic to celery (immediate vomiting, etc), so I'll have to pass on this one.

We did, however, finally get around to making the pumpkin and sausage ragout with polenta, and it was amazing. I am now a believer of putting cream cheese in polenta. I had always used regular cheese (looking back... why???).

Mark said...

Allergic to celery? That would be tough to cook around for me. Cream cheese in polenta, who knew?