Roasted Glazed Celery Root with Leeks and Grapes
By America's Test KitchenPublished on July 28, 2011
Yield
Serves 6
Ingredients
2 pounds celery root, peeled and cut into ¾-inch pieces2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin3 tablespoons jelly, grape Salt and pepper 3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)¼ cup water 1 cup red seedless grape, halved2 teaspoons chopped fresh tarragon leaves
Before You Begin
Be sure to rinse the leeks well to remove any dirt.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss celery root, leeks, jelly, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch Pyrex baking dish. Pour water over vegetables, cover with foil, and roast until celery root softens, about 20 minutes.
- Remove foil, toss in grapes, and continue to roast, tossing occasionally, until vegetables are tender and liquid is reduced to thick glaze, 20 to 25 minutes. Add tarragon and cubed butter and toss. Adjust seasonings and serve.
Yield
Serves 6Ingredients
2 pounds celery root, peeled and cut into ¾-inch pieces
2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin
3 tablespoons jelly, grape
Salt and pepper
3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)
¼ cup water
1 cup red seedless grape, halved
2 teaspoons chopped fresh tarragon leaves
Ingredients
2 pounds celery root, peeled and cut into ¾-inch pieces
2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin
3 tablespoons jelly, grape
Salt and pepper
3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)
¼ cup water
1 cup red seedless grape, halved
2 teaspoons chopped fresh tarragon leaves
Ingredients
2 pounds celery root, peeled and cut into ¾-inch pieces
2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin
3 tablespoons jelly, grape
Salt and pepper
3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)
¼ cup water
1 cup red seedless grape, halved
2 teaspoons chopped fresh tarragon leaves
Why This Recipe Works
Root vegetables can be hard and fibrous, but in recipes with creative glazes and tempered cooking methods, these humble side dishes really shine. For our Roasted Glazed Celery Root with Leeks and Grapes recipe, we cooked the celery root in water, which transformed it into silky, tender morsels. Adding onions, herbs, and vinegar to the cooking liquid boosted the vegetables’ flavor, and incorporating grape jelly helped tame any bitterness.
Before You Begin
Be sure to rinse the leeks well to remove any dirt.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss celery root, leeks, jelly, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch Pyrex baking dish. Pour water over vegetables, cover with foil, and roast until celery root softens, about 20 minutes.
- Remove foil, toss in grapes, and continue to roast, tossing occasionally, until vegetables are tender and liquid is reduced to thick glaze, 20 to 25 minutes. Add tarragon and cubed butter and toss. Adjust seasonings and serve.
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