Celeriac in Brodo

by Jim Dixon of Real Good Food

Inspired by a dish prepared for the Sagra di Radicchio by Chef Emily Crawford from The Corson Building in Seattle, this simple preparation highlights the flavor of this ugly (to some) but delicious root vegetable. I’ve substituted a simple vegetable broth for the brodo di Parmigiano she used, but if you’ve got a leftover rind from a piece of Parmigiano Reggiano, you can add it to the broth for even more flavor. 

For the dish:

• 2-3 cups brodo

• 1 celeriac bulb

• 2 Tbsp. extra virgin olive oil

Optional toppings:

• sauteed mushrooms

• fried egg

• herbs, oils, and garlic

Brodo:

• 1 onion

• 1-2 carrots

• 1-2 stalks celery

• 2-3 cloves garlic

• 1 bay leaf

• salt

• optional: thyme, parsley

Directions: Coarsely chop an onion, carrot, a stalk or two of celery, and a few cloves of garlic. Add them to a couple of quarts of water along with a good pinch of sea salt. A bay leaf and sprigs of parsley or thyme are also good, but not absolutely necessary. Bring to a gentle boil and simmer for at least 45 minutes. Strain out the solids. 

Wash, trim off the hairy roots and peel a celeriac bulb. While it’s possible to grate it with a box grater, a food processor makes it much easier. You’ll need to cut the celeriac into small pieces to fit into the feed tube. A typical three-pound celeriac will give you several cups grated. 

In a medium pan, heat a couple of tablespoons of extra virgin olive oil and cook the grated celeriac for a few minutes. Add a couple of cups of the vegetable brodo, reduce the heat, and cook gently, uncovered, until most of the broth has been absorbed. Taste and add salt if needed. 

This is delicious by itself as a vegetable side dish, but it also combines nicely with other flavors. Top with sautéed mushrooms, a fried egg, or a simple salsa verde of finely chopped parsley and garlic with olive oil and a splash of vinegar.