Creamy Celery Root Dip with Roasted Garlic

Well, it’s been a while since we’ve posted anything, but never fear – several more recipes will be up this week. What can I say – between moving and starting a new job, I’ve been cooking plenty but haven’t been keeping up with the blog as much as I would like. Hopefully, we’ll be getting back into a more regular schedule!

I mention this mostly because it is a necessary part of the “why” behind this recipe. In my last post, I shared a recipe for a celery-root based “No Noodle Asian Noodle Salad,” and while I quite enjoyed eating it the following week, I wanted to do something a little different with the last (and largest) of the celery roots I had bought. In particular, I wanted to try cooking it and compare the flavor with the raw preparation.

I ended up on the Food and Wine website with a recipe for “Celery Root Skordalia.” I was intrigued by the recipe, but wanted to pair the earthiness of the celery root with a richer garlic flavor, so instead of steeping the garlic in the olive oil, I roasted it. All I can say about the result is that it was quite a hit at the potluck I went to later that evening, and I highly recommend it as an appetizer or light afternoon snack, paired with pita chips or veggies.

Note: For a more complete step-by-step guide to roasting garlic (and better photos), check out this post from The Kitchn.

Ingredients

1.5 heads garlic

1/2 tbsp + 3/8 cup olive oil

2 tbsp almonds

1 celery root

1 tsp salt

3 tbsp lemon juice

Directions

Pre-heat oven to 400 deg.

Peel back most of the garlic layers, keeping the majority of the clove intact. Chop off the top portion of the garlic head, exposing the inside of each clove. If some cloves are too short to expose this way, remove them from the main bulb and slice off the top portion separately. Place intact heads and stray cloves cut-side up within a small piece of aluminum foil, then drizzle with the 1/2 tbsp olive oil. Wrap the foil tightly around the garlic, then place in the oven. Roast for 1 hour.

Place almonds in a small heat-proof bowl. Heat 1 cup water until boiling, then pour over almonds. Set aside. Once almonds are softened and water has cooled, about 5 minutes, remove the skins and set aside.

Slice off the top and bottom of the celery root, then peel. Cut into medium pieces and add to a medium pot with enough water to cover. Bring to a boil, then add salt and reduce heat to a simmer. Cook for 25 minutes, then strain.

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Once garlic has finished roasting, keep oven on, then remove and open foil packet. Allow garlic to cool 5-10 minutes. Carefully separate cloves, then one at a time squeeze cloves from the root end towards the cut end, forcing the roasted garlic out and placing into a small bowl. Set aside.

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Place almonds on a baking sheet and roast for 5-7 minutes or until just shy of golden brown. Set aside.

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Toasted almonds

Once celery root has finished cooking, drain and add to food processor with remaining olive oil, lemon juice, garlic, and almonds. Puree until smooth.

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Serve immediately or, if making ahead, store in an airtight container in the fridge. When ready to serve, add to a small pot and reheat slowly over low heat.

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