Celery Root Risotto with Green Apples and Anchovy

Photo by Jonathan Boncek

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2-4 servings

  • 2 tablespoons butter
  • 3 tablespoons minced white onion
  • 5 teaspoons minced anchovy
  • 1½ cups peeled and finely diced celery root
  • 1 quart warm water
  • ½ cup peeled and finely diced green apple
  • 1½ tablespoons whole-grain mustard
  • ½ cup whipped cream
  • Lemon juice to taste
  • Salt to taste
  1. In medium-sized pan, melt butter. Add onion and anchovy; sweat it until tender without browning it.
  2. Add diced celery root; sweat it for about a minute in the butter and onion and anchovy. Add ladle-fulls of warm water a little at a time to keep the mixture moist as it cooks, stirring continuously.
  3. After about five minutes, add in green apples and mustard.
  4. Warm it through about 1−2 minutes.
  5. When celery root is al dente, add the whipped cream and fold it in.
  6. Adjust seasoning with a little bit of lemon juice and salt. Serve warm. It should have the consistency of traditional risotto.
  • from Nate Whiting of Tristan in Charleston, SC

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