Celery Root and Potato Purée
Who doesn’t love mashed potatoes? This version combines potatoes with celery root, which definitely ups the flavor ante. The dish can be made ahead and reheated over low heat in a heavy-bottomed pot or in a double boiler; add warm milk to the mixture, stirring as it heats.
SERVES 8
3 pounds Yukon Gold or Yellow Finn potatoes, peeled and cut into 1½-inch chunks
Kosher salt
1 medium celery root (about 1 pound), peeled and cut into 1-inch chunks
8 tablespoons (1 stick) unsalted butter
1 cup low-fat milk, or more as needed
Freshly ground black pepper
Splash of white wine vinegar
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce the heat and cook until very tender, about 20 minutes. Drain the potatoes and return to the pot.
Meanwhile, in a medium saucepan, combine the celery root and butter and add enough water to barely cover. Cover the pan and cook over medium heat until the celery root is fork-tender, 20 to 25 minutes. Transfer the celery root and its liquid, if any remains, to the pot with the potatoes.
Using the saucepan from the celery root, warm the milk over low heat. Using a potato masher, work the milk gradually into the potato mixture, mashing until you achieve the consistency you prefer. Add more milk if needed.
Season with salt and pepper and the vinegar. Serve immediately or keep warm in a water bath.
Braised Red Cabbage with Caraway Seeds
This recipe for tart-sweet cabbage with apple is based on an old Viennese family recipe. We’ve honored the origins of the recipe by using fresh red cabbage instead of the jarred kind. You can cut down on prep time by slicing the cabbage a day ahead and refrigerating it in a plastic bag. But the dish is best made a day in advance so all the flavors have time to marry. In fact, the dish will hold well in a sealed container in the fridge for up to 2 weeks. Serve this alongside the Farmhouse Chicken (here) or the Prime Rib Bones with Roasted Potatoes (here); or it can make a delicious addition to turkey sandwiches or cheese melts.
SERVES 10
2 tablespoons olive oil, chicken fat, or duck fat
3 cups finely chopped onions (about 3 medium onions)
1½ teaspoons caraway seeds
1 head red cabbage (3 pounds), halved, cored, and thinly sliced
1½ cups red wine
2 tablespoons maple syrup
4 teaspoons cider vinegar
2 Granny Smith apples, unpeeled, cored, seeded, and finely chopped or grated
1 well-rounded teaspoon kosher salt
½ teaspoon freshly ground black pepper
Juice of 1 lemon
In a large heavy pot, heat the oil or fat over medium heat. Add the onions and caraway seeds and sauté until light golden, 5 to 7 minutes.
Add the cabbage and sauté over medium-low heat until wilted, 7 to 10 minutes. Add the wine, maple syrup, and vinegar and stir. Reduce the heat to low and simmer until the liquid has mostly evaporated, about 15 minutes.
Add the apples, salt, and pepper. Add the lemon juice in small amounts as you continue to cook, until you’ve reached your preferred level of acidity. Lower the heat, cover, and simmer, stirring occasionally, until the cabbage is cooked through but not mushy, 20 to 30 minutes. Add more lemon juice if needed. Serve or refrigerate for the following day.
Savory Butternut Squash Crumble
If you love a crumble and if you love butternut squash, this is your perfect dish. Soft and crunchy textures are combined with sweet and savory flavors to produce a satisfying dish that says “fall harvest” in every bite. We like to serve this for autumnal holidays such as Sukkot and Thanksgiving.
SERVES 8
Roasted Squash
2 medium butternut squash (5 pounds), peeled and cut into 1-inch cubes
2 medium red onions, cut into 1-inch pieces (about 2 cups)
6 tablespoons extra-virgin olive oil
Crumble Topping
1 cup pine nuts
1 cup unbleached all-purpose flour
1 cup medium-grind cornmeal
½ cup grated Parmesan
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon mustard powder
½ teaspoon freshly ground black pepper
12 tablespoons (1½ sticks) chilled unsalted butter, diced
1 cup vegetable stock
½ cup grated Parmesan
5 tablespoons chopped fresh flat-leaf parsley
2 teaspoons ground coriander
6 to 10 fresh sage leaves, snipped
Kosher salt and freshly ground black pepper
Preheat the oven to 400°F.
To roast the squash, in a medium bowl, combine the squash, onions, and olive oil and toss to coat. Spread the mixture in a single layer on a baking sheet and roast until the edges of the squash have begun to brown, 25 to 30 minutes.
Meanwhile, prepare the topping: In a medium skillet, toast the pine nuts over medium-low heat, watching closely and stirring often, until golden, about 3 minutes. (Keep a close eye on them, being careful not to let them burn.) Transfer to a small cutting board and coarsely chop.
In a medium bowl, combine the toasted pine nuts, flour, cornmeal, Parmesan, parsley, mustard powder, and pepper and stir to combine. Add the butter and blend with your fingertips until the mixture forms clumps and coarse crumbs. Chill.
To assemble and bake the crumble, reduce the oven temperature to 350°F. Grease a 14-inch oval or rectangular oven-to-table baking dish.
Spoon the roasted squash into a medium bowl. Add the stock, Parmesan, parsley, coriander, and sage and toss. Season with salt and pepper.
Transfer the squash mixture to the baking dish and sprinkle with the topping. Bake until bubbling and golden, about 45 minutes. Serve from the baking dish.