Apr 10th, 2006
I really like the idea of celeriac, but I've never enjoyed eating it in large quantities - a little bit goes a long way. So I set out to find a preparation method that I liked, and that was low carb so I could share it with my mom, who cares about such things. I was going to mash the celeriac and spike it with red curry paste and coconut milk, but along the way I ended up with a glaze recipe that I like quite a bit.
The celeriac are boiled until just tender and then cooked with the curry paste and other flavorings until glazed and just falling apart. I did use a little bit of brown sugar
to balance the flavors, but if you're watching carbs you can just leave it out. The result is quite spicy and full flavored, so I opted to put together a fresh lemony stirfry to serve on top. I used zucchini, mushroom, pork, turkey, lemongrass, garlic, soy sauce, fish sauce, fresh tomatoes, cilantro, and lemon juice. This went really well with the spicy celeriac, which took the place of rice.
Jim's not a big fan of celeriac, and he really praised this dish. You could certainly make this with potatoes if you'd like and you don't care about the carb content. And I imagine that the celeriac would make a good side dish for a roast - either turkey, beef, or pork.
Coconut Milk Glazed Celeriac with Red Curry Paste3 medium celeriac (celery root), peeled
1 tbsp canola oil
1 tsp red curry paste
2 slices fresh ginger, peeled and smashed
1 tbsp fish sauce
2 tbsp coconut cream (or 1/4 cup coconut milk)
1/2 cup cilantro, chopped
squeeze of lemon or lime juice
sprinkle of brown sugar (optional)
Bring a large pot of salted water to boil. Slice the celeriac lengthwise into 1/2 inch slices, then cut in half again lengthwise to make fairly wide stick shapes. Boil the celeriac for about ten minutes or until soft when poked with the tip of a table knife, but not falling apart.
Reserve about a cup of the cooking water.
In a large nonstick skillet heat the oil and curry paste over medium-high heat. Add the drained celeriac, ginger, and a bit of the cooking water. Cook for a few minutes, stirring frequently. Add reserved water as necessary to keep the pan from drying out. Add remaining ingredients, reserving some of the cilantro for the finished dish, and lower the heat to medium-low. Cook until celeriac are nice and glazed and tender and the flavors are blended. Sprinkle remaining cilantro on top.
Serve as a side dish to a pork roast or mound a lightly spiced stirfry on top.