Week 8--Celeriac (AKA Celery Root)

If you are anything like me, you are probably thinking:  "What is that and get it as far away from me as possible."  This brain looking thing is called Celeriac, a cultivar of celery that is sometimes, but erroneously called Celery Root.  It is low in carbohydrates (sugars) but rich in dietary fiber, manganese, magnesium, potassium, thiamin, vitamin B6, phosphorous, and vitamin C.

The recipe I selected is "Celery Root Anna with Bacon and Olives" and can be found here:  http://www.epicurious.com/articlesguides/seasonalcooking/winter/cooknow_celeryroot/recipes/food/views/Celery-Root-Anna-with-Bacon-and-Olives-14456

My raw material

Here is what you will need:

Ingredients:


4 bacon slices (I chose nitrate free bacon)
1TB butter
~2lbs of celeriac
1/2 cup of freshly grated Parmesan cheese
1TB fresh thyme
1/4 cup of kalamata olives
salt
pepper

Directions:


1. Preheat oven to 400 degrees
2. Cook bacon until crisp and crumble

3. Melt butter and lightly brush over bottom and sides of a well-seasoned cast-iron skillet or dutch oven
4. With a sharp knife peel celery root and slice crosswise into 1/16 inch slices
5. Arrange slices evenly on pan and lightly brush with melted butter.
6. Sprinkle 1/3 of bacon, 1/3 kalamata olives, 1/3 cheese, 1/3 thyme, and season with salt and pepper.
7. Proceed to do another 2 layers and repeat steps 5 and  6

8. Cover skillet with foil and bake for 20 minutes. Remove foil and bake an additional 30 minutes or until celery root is tender and top edges are golden brown.

9. Enjoy!

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