Coconut Milk Glazed Celeriac with Red Curry Paste
3 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.