If that knobby root in your CSA Share Box is unfamiliar to you, first pop over here to learn how to clean and chop a celeriac. Celeriac is the root of a celery plant, and while the celery flavor is familiar it can be used in many different ways from a celery stalk. There are a lot of recipes out there for mashed celeriac, or celeriac soup. Here, celeriac takes on a delicious sweet and savory flavor.
Apples and celeriac are diced into uniform chunks, then roasted in stages before being tossed with glaze. Celeriac goes in the oven first, after a drizzle of olive oil and sprinkle of salt + pepper. When the celeriac is just about cooked, the apples are added. I was even able to find a delicious local honey crisp for this recipe.
I’ve never tried a maple bacon concoction before, and with the thyme I see what all the fuss is about! The glaze comes together in a kind of amazing quick boil of bacon fat and syrup. Seriously this is the fun part.
When the apples are softened everything gets one more round in the oven.
>Maple Roasted Celeriac and Apples with Bacon adapted from Eating Well
1 large celeriac, peeled and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground peppe
1/4 teaspoon salt
2 apples, cut into 1-inch pieces
2 slices bacon, chopped
1/4 cup pure maple syrup
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Preheat oven to 450 F
Roast apples and celeriac. Toss chopped celery with olive oil, salt + pepper. Roast on a rimmed baking sheet until starting to brown 10-12 minutes. Add apples and roast until celeriac and apples are softened, 8-10 minutes.
Make glaze. Cook bacon in a small skillet over medium heat until crispy. Set bacon aside, and drain all but 1 tablespoon bacon fat from pan. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme. Gently toss the maple-bacon glaze with the cooked apples and celeriac and roast for about 5 minutes more.