- 1 whole celery root (baseball size)
- 2 tablespoons grapeseed oil
- 2 ounces butter
- 2 Fuji apples
- 1 cup sugar
- ½ cup apple cider vinegar
- 2 heads Belgian endive
- ¼ cup toasted, halved walnuts
- Kosher salt
- Manchego cheese
For the Celery Root: Wash and scrub celery root using a brush, making sure to remove all visible dirt from the skin. Dry thoroughly. Preheat oven to 400°. Add grapeseed oil to a saucepot roughly twice the size of the celery root, heat over medium high heat until the surface of the oil begins to shimmer. Add the washed and dried celery root and roast on the stovetop until all surfaces are browned. Once desired color is achieved, add the butter and allow to brown; using a spoon, baste the celery root for 10 minutes. Finish celery root in oven for 25–30 minutes or until a small paring knife can easily pierce the celery root to the center, reserve half of the fat from roasting.
For the Cider Gastrique: In a wide saucepan, over medium heat, bring sugar to a light amber color, remove from heat and allow caramel to cool slightly. Slowly add vinegar to caramel (heating the vinegar before adding it to the caramel will help keep the sugar from hardening). Once all the vinegar is added to the caramelized sugar, bring mixture to a boil, using a wooden spoon to stir. Reduce liquid until a syrup consistency is reached, or about by half its original volume. Season with salt and a small amount of reserved browned butter if desired. Cool to room temperature.
To serve: Cut warm celery root into bite sized pieces and season with kosher salt. Slice apples and endive in desired sizes. Toss celery root, apples, endive and walnuts in cider gastrique, and arrange in a bowl, shave Manchego cheese over the dish and serve.