Roasted Shiitake & Celery Root

Easy // 15 mins prep + 55 mins oven // 3 quart

Celery root & shiitake mushrooms perfume the potatoes & chard in a roasted vegetable dish with flavors in harmony.  Those who don’t like the texture of regular celery often like the creamy taste of its rooty cousin.  

Ovensafe roasting casserole dish or Dutch oven
Small covered sauce pan

Harvest Ingredients:
1 pound Yukon gold potatoes
1 celery root
1 granny smith apple, optional
1 bunch rainbow chard
1 or 2 red onions
5 oz shiitake
1 ~ 2 lemons

Other Ingredients:
1 tablespoon miso, doenjang, soy sauce or bouillon
1 quart water
½ cup dry vermouth, broth or brewed herbal tea
2 tablespoons butter, 1 tablespoon evoo
½ teaspoon each sea salt & black pepper

Optional Flavorings:
½ teaspoon each, garlic powder, chili flakes,
1 ~ 2 tablespoons fresh rosemary, 1 cinnamon stick
2/3 cup crispy bacon crumbles

Step 1: Start the broth w/ the onion skins, shiitake stems & celery root leaves.  Add the water, miso or bouillon, dry vermouth & any other veggie flotsam to a covered small saucepan set over high heat.  When it boils, remove cover & simmer over med high heat while you prep the veggies.  I don’t use the celery root skin because it is often very dirty in its nooks & craggy crannies.  Dice everything about 1” to fit the spoon.

Step 2: Preheat the oven to 425.  Quarter the larger shiitake & cut the smaller ones in half.  Combine all in a roasting pan.  Add any optional flavorings.  I tried meatless bacon this time.  If you’re into experimenting w/ alternatives, use them as a flavoring, not a direct substitute, to avoid disappointment.  Strain the broth over the veggies, add citrus juice & zest, salt & pepper, evoo & dot w/ butter.  


Step 3: Roast covered for 40 mins, then remove the cover, increase the heat to 450 and roast for 15 mins more.  Test the celery root and the potatoes, when both are tender the dish is done.  Depending on the celery root[some are more tender than others] it may need a few more mins in the oven.  



Fun Fact: If you have any leftover, blend it up w/ some organic chicken, beef or veggie broth for a scrumptious soup in a French style.  Whisk in a little cream & serve w/ crusty garlic herb bread.  Herbs de Provence make for a delish garlic bread.  Share your culinary creations & morphs on all Hungry Harvest social media!