Celery Root Recipe
vanilla miso honey, macadamia nut, bergamote brown butter
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Ingredients
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Celery Root
Vanilla Miso Honey Sauce
Bergamot Brown Butter
Macadamia Nut Topping
Method
Celery Root Preparation
- 1
Peel and Cut Celery Root
Using a sharp knife, carefully peel the celery root to remove the tough outer skin. Cut it into quartered pieces.
- 2
Vanilla Miso Honey Sauce Preparation
- 3
Mix Sauce Ingredients
In a small bowl, combine 2 tablespoons of white miso paste, 3 tablespoons of honey, 1 teaspoon of vanilla extract, and 2 tablespoons of water. Whisk together until smooth and well blended.
Bergamot Brown Butter Preparation
- 4
Make Brown Butter
In a small saucepan over medium heat, melt 1 cup of unsalted butter. Continue to cook, stirring frequently, until it turns golden brown and develops a nutty aroma, about 5-7 minutes.
- 5
Add Bergamot
Remove the saucepan from heat and stir in 1 teaspoon of bergamot orange zest and 1 tablespoon of bergamot juice. Mix well and set aside.
Macadamia Nut Topping Preparation
- 6
Toast Macadamia Nuts
In a dry skillet over medium heat, add 1 cup of macadamia nuts and toast for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Season with 1 teaspoon of salt and set aside.