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Recipe Detail Page
Braised Celery Root, Jerusalem Artichokes and Potatoes
Autumn 2001
A rustic Italian attractive way to cook vegetables. In the fall, celery root, often called celeriac, and Jerusalem artichokes are easily available. Jerusalem artichokes look a bit like knobbly ginger. Peel with a potato peeler. This looks best if all vegetables are cut approximately the same size.
Serves 8
3 cups (750 mL) peeled celery root
1 lb (500 g) Jerusalem artichokes, peeled
1 lb (500 g) mini red potatoes
16 cloves garlic, peeled
Salt and freshly ground pepper
2 tsp (10 mL) chopped fresh thyme or 1 tsp (5 mL) dried
2 tbsp (25 mL) butter
2 tbsp (25 mL) olive oil
1. Preheat oven to 400ºF (200ºC).
2. Dice celery root into 2-inch (5-cm) pieces. Place in bowl along with Jerusalem artichokes. Scrub potatoes and add to other vegetables with garlic. Season well with salt, pepper and thyme.
3. Heat butter and oil in heavy skillet on medium heat. Add vegetables in batches and sauté until lightly coloured, about 4 to 5 minutes. Remove to ovenproof baking dish. Cover dish with foil.
4. Bake vegetables for 30 minutes. Remove foil and cook 10 minutes longer or until tender and golden.
Serves 8
