Cooking for your mother or someone else’s this weekend? Consider serving this dish alongside an herb-roasted chicken or grilled salmon. Both dishes are insanely simple to make but will impress even regular consumers of haute cuisine. And if you want to impress that mother even more, consider finishing the meal with a simple to make but beautiful strawberry tart (recipe here)!
I’m still getting celery roots in my weekly organic produce box, and I haven’t yet tired of the funky-looking vegetable. There’s something warm and comforting about the taste and texture of dishes made with celery root, yet the taste and texture is light and refreshing enough to serve on a hot day with grilled meats and vegetables.
2 bunches asparagus with tightly closed tips, washed and trimmed
Zest of 1 lemon
Extra-virgin olive oil
1 head celery root, peeled and cut into 3/4-inch cubes (roughly)
1 large shallot, peeled, trimmed and thinly sliced
2 garlic cloves, finely chopped
1 cup milk (I use coconut, but cow’s or almond is fine)
Fresh ground pepper
Preheat oven to 400F.
Scatter asparagus spears over a rimmed baking sheet. Drizzle with olive oil. Sprinkle the lemon zest, a pinch or two of salt and a few grinds of pepper. Place in the oven and cook, stirring once or twice, until the spears are bright green and the tips are beginning to char, about 15 minutes.
Meanwhile, heat 1 tbsp olive oil in a large cast-iron or other skillet over low heat. Add in the shallot and garlic and allow the mixture to “sweat” for about 5 minutes, or until the shallot slices turn translucent. Add in the celery root and milk of your choice, and turn up the heat to medium. Add in 1 tsp sea salt, cover and simmer until the celery root is soft.
Transfer the celery root mixture to a blender and process until it’s wonderfully creamy. Spoon the puree over 4 plates or low bowls and top with the asparagus. For a finishing touch, add a drizzle of olive oil or truffle oil and/or a squeeze of fresh lemon juice.