Slow-Roasted Celery Root with Umami Butter (Eleven Madison Park Inspired)

Instructions

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Prepare Celery Root: Carefully trim off the top and bottom of the celery root so it sits flat. Using a sharp paring knife, peel away the thick, knobby outer skin, revealing the clean white flesh. Try to keep the celery root as intact as possible.

3. 3

   Make Umami Butter: In a small bowl, combine softened butter, minced garlic, chopped thyme, chopped rosemary, mushroom powder (if using), 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix well until thoroughly combined.

4. 4

   Infuse Celery Root: Place the peeled celery root on a clean surface. Using a small, sharp knife, make several deep incisions (about 1-inch deep) around the celery root, being careful not to cut all the way through. Gently push small amounts of the umami butter into these incisions. Generously rub the remaining butter all over the exterior of the celery root.

5. 5

   Wrap for Roasting: Tear off a large piece of heavy-duty aluminum foil (about 2-3 feet long). Place the buttered celery root in the center. If using, pour the white wine or vegetable broth around the base of the celery root. Bring the edges of the foil up and over the celery root, crimping them tightly to create a completely sealed package. Ensure no steam can escape. You may use a second layer of foil for extra security.

6. 6

   Slow Roast: Place the foil-wrapped celery root on a baking sheet. Roast in the preheated oven for 2 hours and 30 minutes to 3 hours, or until the celery root is completely tender when pierced with a knife through the foil. The cooking time will depend on the size of your celery root.

7. 7

   Serve: Carefully unwrap the foil package (watch out for steam). Transfer the cooked celery root to a serving platter. You can spoon any accumulated pan juices/melted butter over the celery root before serving. Slice into wedges or thick rounds. Season with additional salt and pepper to taste.