Celery root (aka celeriac) is one of the most underrated vegetables in my opinion! It’s a root vegetable that eats like a cross between a tender potato with the incredible flavor of celery. It’s a cold weather staple for us! The celery-ish quality makes it an ideal flavor pairing with apples and toasted almonds. With this Cider Glazed Celery Root with Walnuts, we hit all those points. This is an ideal holiday veggie side.
Celery root can look especially messy and sticky when you get it home from the store or market. I cut off the top and bottom, and then with one of those flat sides on the cutting board, I work my chef’s knife down to remove that rough exterior. You should end up with a nice, off-white sphere-like shape. The process is similar without the orange peel for maximum!
To make this cider glazed celery root, we start by searing the wedges until golden brown. These are transferred to a baking sheet and then fried to tender perfection. When finishing the celery root in the oven, we use the same skillet to make the glaze. I start with a flavor base of garlic, rosemary and ground pepper. Once they’re fragrant, we add apple cider vinegar for a tangy sparkle and grainy mustard because it works here. Two cups of apple cider go in, and we simmer until we end up with about half a cup of syrupy, mega-flavored glaze. The procedures are very simple!
You can toss the roasted celery root with the glaze in the pan, but I prefer to spoon it over the top when it’s on the serving plate. Nice and tender celery heart leaves are a nice garnish here. I want to get something green here and obviously the celery flavor works! Walnuts go up for crunch and it’s all good. Hope you give it a try the next time you’re looking for veggie side dish inspiration.
Cider Glazed Celery Root with Walnuts
Cider Glazed Celery Root is super flavorful, easy to make, and great as a holiday veggie side dish that’s vegetarian and gluten-free! Apple cider is reduced in the oven with garlic, rosemary, grainy mustard and a bit of pepper until syrupy and thick.
serving 4 -6
- 2 1 small or 1 large celery root (Total 675 grams)
- 2 table spoon olive oil
- Sea salt and black pepper, to taste
- 2 cloves Minced garlic
- 2 teaspoon Mince fresh rosemary
- ¼ teaspoon Green chillies (or taste)
- 2 table spoon Apple cider vinegar
- 1 teaspoon Mustard seeds
- 2 the cup Apple cider
- Handful of celery leaves, finely chopped
- ¼ the cup Chopped toasted walnuts
- Chopped parsley is also great as a garnish if you don’t have a bunch of celery.
- I like walnuts here, but other chopped nuts/seeds would be good!
- If your glaze sits a little too long and becomes too thick, whisk it with a splash of super hot water to loosen it.
Preheat oven to 425°F. Set up a baking sheet next to the oven.
Peel and wash the celery root. Once you’ve toweled it off, cut the celery root into 1-inch-thick wedges.
Heat a large, heavy skillet over medium-high heat. Pour olive oil and swirl it around. Carefully place half of the celery root wedges into the hot oil, being careful not to crowd the pan. Saute until celery root is golden brown on one side, about 2 minutes. Let the other side turn golden, and then transfer the pieces to the baking sheet.
Repeat the process with the remaining celery root. Once you have it all on the baking sheet, season generously with salt and pepper. Slide the baking sheet into the oven and roast until tender and deep golden, about 25 minutes.
While the celery root is roasting, prepare the glaze. In the same skillet, there should still be a nice slick of olive oil. Set the heat to medium. Add the garlic, rosemary and pepper to the pan and stir. When the garlic becomes very fragrant, about 1 minute, add the apple cider vinegar. Allow the apple cider vinegar to sizzle and cook for about 30 seconds.
Add mustard seeds and apple cider to the pan. Bring the mixture to a boil. Continue boiling until you have about ½ cup less liquid, this process takes about 10 minutes. Check in with it and shake it up. Turn off the heat when it reduces and becomes syrupy. The glaze will thicken as it cools.
To serve, arrange the roasted celery root pieces on a serving plate. Drizzle the apple cider glaze over the top. Garnish with chopped celery leaves, walnuts and extra black pepper. Serve immediately.