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Baked Celery Root

An elegant celery root dish — make something delicious and beautiful! At first glance the recipe looks complicated and time-consuming, but it isn't: it's all quite simple, and apart from roasting the root, it comes together fairly fast. It does take some effort, sure — but what a result! I really recommend giving it a try. This is the final recipe in my celery-root spree. And what a finale!

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Baked celery root
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Baked celery root
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 6 g
Fats 58 % 14 g
Carbohydrates 17 % 4 g
164 kcal
GI: 75 / 0 / 25
  • Wash and peel the celery roots. Wrap them in foil (shiny side facing the root) and bake in an oven preheated to 320°F (160°C) for about two hours. Break the stems off the button mushrooms, brush off any dirt, and — without washing them — peel the skin from the caps. Cut the mushroom stems into thin rings and the caps into 4–6 pieces, depending on size. Boil the chanterelles in salted water for a couple of minutes. Set the button mushrooms aside on a plate. Slice the celery root into serving-size disks about ¾ inch (1.5–2 cm) thick.
  • From the bunch of spinach, set aside a few small pretty leaves for garnish. Pull the stems off the rest and keep the leaves separate.
  • If needed, trim the stems of the boiled chanterelles and add them to the button mushrooms.
  • Trim the root end off the onion and cut it vertically in half. Peel it. Holding the root end, cut into the other side about two-thirds of the way through the onion, with cuts about 3 mm apart. Make the same cuts perpendicular to those and you'll have diced onion; move it to a plate.
  • Cut the veal into narrow strips across the grain.
  • Crush the garlic in its skin and slip it out easily.
  • Bring salted water to a boil and add the spinach. Blanch for a couple of minutes, then drain the spinach in a colander and set it aside for now.
  • Meanwhile, dry the pieces of dry-cured pork in a skillet with no oil, turning them constantly — or fry them in a little oil. Transfer to a plate. Use whichever method suits you.
  • On another hot skillet, add the butter, veal, and garlic. Sear for just a minute, then move the veal to the empty hot skillet the pork was in and brown it.
  • Add all the mushrooms to the skillet with the garlic and butter and stir.
  • Once the veal has browned, move it to the plate with the pork. Now add the onion to that same skillet with a little vegetable oil and fry until soft.
  • Add the apple cider vinegar and sugar to the onion, stir, and let it caramelize.
  • Meanwhile, don't forget to stir the mushrooms, and season them with salt and pepper.
  • Pick the garlic out of the mushrooms and drain them in a colander so the oil runs off. Drain the onion in another colander for the same reason.
  • Combine the mushrooms and onion in a saucepan and set aside.
  • In a clean skillet, melt butter and fry the celery root in it.
  • In a second clean skillet, melt butter and add the cream. Add the blanched spinach to the cream and cook it down. Now to plate: set a flat dish over a water bath and serve on it.
  • Spoon three tablespoons of the spinach-cream sauce onto the plate.
  • Cut a slit in one side of each celery disk for the pork chips, then set the celery on top of the sauce.
  • Stand the pork chips up in the slits. Pile the onion and mushrooms on top of the celery.
  • Lay a couple of pieces of veal on top of the onion.
  • Arrange the chanterelles and button mushrooms around it.
  • Garnish with the reserved spinach leaves brushed with oil. Done! Serve hot. Here's to elegant cooking!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream (20% fat) - 300  kcal/100g
  • Cream (10% fat) - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Pork, lean roast - 184  kcal/100g
  • Pork chop on the bone - 537  kcal/100g
  • Pork schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Button mushrooms - 24  kcal/100g
  • Veal brisket - 213  kcal/100g
  • Veal fillet - 158  kcal/100g
  • Veal leg - 161  kcal/100g
  • Veal ham - 108  kcal/100g
  • Veal chop on the bone - 188  kcal/100g
  • Veal schnitzel - 162  kcal/100g
  • Veal loin - 210  kcal/100g
  • Chanterelles - 13  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted premium butter - 709  kcal/100g
  • Unsalted farmer butter - 661  kcal/100g
  • Salted farmer butter - 652  kcal/100g
  • Ghee - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Celery root - 32  kcal/100g

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