April 2012

A portion of my special one’s heart beats for beets (and puns)!  It wouldn’t have been a complete birthday meal if I didn’t stain my hands, tabletop, towels, cutting board and at least a few spots in between with reddish purple juices.  The addition of goat butter and celery root boosted my beet repertoire with ease.  Full disclosure:  I may have gone a tad overboard with the goat butter.  I may even suggest you do the same.

Here ya be….

Look at the coloration of those beautiful beets!  They are positively lovely bursts of sherbet like swirls (which gets my gears turning for summer beets treats)!  Then there’s the celery root, which must be the old man of the vegetable world.  Can’t you just see a pair of spectacles on that well lived face- a bit like this guy?

Once gussied by the pinks of the roasted beets and a slather of goat butter, the celery root becomes a real tease- all the immense flavor of celery but in a brand new bite delivery. It’s akin to drinking carrot juice for the first time and feeling compelled to chew, but if these kitchen games weren’t new, exciting and maybe just a bit mind boggling, this would all cease to be the learning adventure it is.  Go buy yourself a celery root!  Your cashier will probably inquire as to what you will do with it.

All that color called for a splash of pretty pink salt!

Roasted Beets & Celery Root w/ Goat Butter
Adapted from Bon Appétit

Ingredients

4 medium beets, trimmed and scrubbed
3 Tablespoons goat butter
1 pound celery root, peeled and cut into 2-by-1/2 inch batons (or thereabouts… no one is checking)
Fresh Thyme Sprigs
Himalaya Pink Sea Salt
Freshly Ground Black Pepper
1 cup vegetable stock

Directions

Preheat the oven to 350 degrees F.

Cover the beets with foil and roast for about 1 hour, until tender when pierced. Let cool slightly. Peel and cut into small wedges.  Note:  This step can be done ahead of time.

In a large, deep skillet, heat 2 Tablespoons of the goat butter.

Add the celery root and some thyme sprigs to taste.

Season lightly with salt and pepper.

Cook over moderate heat until lightly browned in spots, about 5 minutes.

Add 1/4 cup of the stock, and simmer over moderate heat until nearly evaporated, about 2 minutes.

Add the remaining stock, 1/4 cup at a time, and cook until the celery root is tender, about 8-10 minutes total. Stir in the beets and cook until heated through, about 2 minutes.

Discard the thyme sprigs.

Swirl in the remaining butter and season with salt and pepper.

Garnish with fresh thyme and serve immediately.

Brace your mouth for some confusion and a brand new celery experience!