Summary: This is a fantastic fall dish, great for a side or an appetizer. Creamy sweet celery root, mixed with meaty chanterelle mushrooms with bits of crispy pancetta to give a great salt accent and finish with a touch of balsamic to tie it all together. Yummy.
- 1 large celery root .
- 1 pound of chanterelle mushrooms. Or what you have cleaned and cut in half.
- 3 – ¼ inch thick slices of pancetta.
- Spring of thyme .
- about 2 tablespoons of balsamic vinegar .
- extra virgin olive oil, salt and white pepper.
- ¼ cup of milk Cooking Times/Difficulty Levels.
- Prep Time: 25 minutes.
- Cook Time: 25-35 minutes.
- Difficulty Level: Medium.
This is a really simple dish just be patient…… you’ll love the outcome.
1. In a medium size pot boil about 4-5 cups of water. Enough to submerge the celery root. 2. Peel the celery root and cut it into medium size cubes. We’re going to mash it anyway. Add to boiling water. ADD SALT TO WATER. 3. Cut pancetta into tic tac size pieces. 4. Heat up a large saute pan and add pancetta, we want to render some of that delicious fat. About 3-5 minutes. 5. Add your mushrooms and start to saute, add about a tablespoons of extra virgin olive oil. After about 3 minutes add your fresh thyme. 6. Once your celery root is soft to the touch of your fork strain out all the water. 7. Add your milk and mash. I use a hand blender. Add your white pepper now. Use as much as you want. 8. Plate mashed celery root. 9. In your pan with the mushrooms and pancetta add about 2 tablespoons of balsamic vinegar. And cook for about 2 more minutes. 10. Add the mushrooms over the celery root. And serve!
Cooking Times/Difficulty Levels
This dish can be served without pancetta, and if you can’t find celery root you can sub instant polenta.
Cooking time (duration): 10
Number of servings (yield): 4
Meal type: hors d’oerves