Celery Root Confit Recipes

Steps:

• Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
• Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Steps:

• Use a coffee grinder or a blender to grind the coffee beans. Put the ground coffee in a bowl large enough to hold the celery root, add the sugar and salt, and stir with a rubber spatula to combine.
• Wash the celery root under warm water to remove any dirt. Put it on a cutting board and slice off the top and bottom. Set the celery root on a cut end so it lies flat. Use a knife to cut off the skin, following the shape of the vegetable from top to bottom. Set the cleaned celery root aside.
• Put all of the celery root peelings into the bowl with the coffee mixture and stir to coat the pieces evenly. Remove the peelings from the coffee mixture, put them in a medium pot, and cover with the rice bran oil. Reserve the remainder of the coffee mixture. Bring the oil to a simmer over medium heat, and cook the peelings at 210°F (99°C) for 10 minutes. Turn off the heat and cover the pot. Let the peelings infuse in the oil for 30 minutes. Strain the oil into a clean pot and reserve.
• Meanwhile, cut the cleaned celery root into 32 pieces. (Cut the celery root in half, cut each half into 8 wedges, then cut the wedges in half so they roughly resemble quarter moons.) Put these pieces into the reserved coffee mixture and mix to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Remove the celery root from the coffee mixture and place it in the pot with the infused oil, set over medium heat, and bring the oil to 210°F (99°C). The oil will bubble around the vegetables. Turn the heat down to low and cook for 15 minutes. Use a cake tester to poke the celery root. It should be tender with a bit of firmness in the center.
• When the celery root is cooked, serve immediately or pour the entire mixture into a shallow brownie or cake pan to cool. The celery root will be in an even layer just covered with oil. Warm the celery root in its oil either on top of the stove or in a low oven (200°F/93°C) to serve.

Steps:

• For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil.
• For the deviled eggs: Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
• Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling.
• For the spiced almonds: Preheat the oven to 250 degrees F.
• In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture.
• Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
• For the roasted celery root: Raise the oven temperature to 400 degrees F.
• Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
• For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning.
• Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings.
• Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
• Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
• Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
• Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.

Steps:

• If using duck leg, peel off skin and reserve. Remove meat from bones, discarding bones, and shred meat.
• Cut reserved duck skin into thin strips and in a small non-stick skillet cook over moderate heat until fat is rendered and skin is crisp and golden brown. Transfer cracklings with a slotted spoon to paper towels to drain and season with salt.
• With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice shallots and chop celery ribs.
• In an 8-quart heavy kettle cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, until golden, about 6 minutes. Add water and boil, uncovered, until celery root is very tender, about 15 minutes.
• In a blender purée mixture in batches (use caution when blending hot liquids) until smooth, transferring to a large saucepan. Stir in lemon juice and, if necessary, more water to reach desired consistency. Season soup with salt and pepper and keep warm.
• In a non-stick skillet heat duck meat over moderate heat, stirring, just until hot and season with salt and pepper.
• In a bowl whisk cream just until stiff peaks form.
• Serve bisque topped with duck meat, cracklings, and a dollop of whipped cream.