December 17th, 2013

Maple Roasted Celeriac and Apples with Bacon

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Maple Roasted Celeriac & Apples with Bacon

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.

Maple Roasted Celeriac & Apples with Bacon

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.

Maple Roasted Celeriac & Apples with Bacon

Maple Roasted Celeriac & Apple with Bacon

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.

Maple Roasted Celeriac & Apples with Bacon

Maple Roasted Celeriac & Apples with Bacon

When the apples are softened everything gets one more round in the oven.

Maple Roasted Celeriac & Apples with Bacon

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 pepper
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 celeriac 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.


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