Celery Root Persimmon And Swiss Chard Stuffing Recipes

CELERY ROOT, PERSIMMON, AND SWISS CHARD "STUFFING"

Celery Root, Persimmon, and Swiss Chard

This inventive recipe from Ubuntu chef Jeremy Fox is featured in our Hearty Vegetarian Thanksgiving Menu.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 16

Ingredients

2 1/2 pounds celery root (about 2), trimmed, peeled, and cut into 1-inch pieces
1/4 cup vegetable oil
Coarse salt and freshly ground black pepper
2 (1-pound) baguettes, cut into 1-inch cubes
1/2 cup extra-virgin olive oil, plus more for pan
2 large bunches Swiss chard, rinsed, tough stems removed
2 cloves garlic, peeled and sliced
Large pinch crushed red-pepper flakes
1 tablespoon unsalted butter
1 3/4 cups Mushroom Stock, plus more for Swiss chard, as needed
5 large eggs
2 Fuyu persimmons, peeled and cut into 1 1/2-inch pieces, plus slices, for serving
3/4 cup golden raisins
3/4 cup whole blanched almonds, toasted and chopped
1/2 cup chopped fresh flat-leaf parsley
Fresh herbs, such as rosemary, sage, and thyme, for serving

Steps:

Preheat oven to 400 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, toss celery root with vegetable oil and 1 teaspoon salt. Evenly spread celery root on one of the prepared baking sheets. Transfer to oven and roast until just cooked through, about 40 minutes (celery root should still be slightly crisp). Remove from oven and set aside.
In a large bowl, toss bread cubes with 1/4 cup olive oil. Evenly spread bread cubes on second prepared baking sheet; season with salt and pepper. Transfer to oven and bake until golden and slightly crunchy, about 20 minutes. Remove from oven and let cool slightly.
Cut Swiss chard leaves into 1-inch-wide strips and finely chop stems. Heat a large skillet over medium heat. Add remaining 1/4 cup olive oil, garlic, Swiss chard stems, and red-pepper flakes. Cook, stirring, until soft and translucent, about 5 minutes. Add leaves and 1/4 cup mushroom stock. Cover and cook until leaves are soft, but not mushy, adding a tablespoon mushroom stock as necessary, about 10 minutes. Season with salt and pepper and set aside.
Coat two nonstick 9-by-5-by-2 3/4-inch loaf pans with olive oil; set aside.
In a large bowl, whisk together eggs, remaining 1 1/2 cups mushroom stock, 2 teaspoons salt, and 1 teaspoon black pepper. Add celery root and bread cubes along with persimmons, raisins, almonds, and parsley; mix until just coated.
Divide one third of the bread mixture evenly between each prepared loaf pan. Top each with one quarter of the Swiss chard mixture. Repeat process and top with remaining third of bread mixture, evenly divided. Cover loaf pans with parchment paper-lined aluminum foil. Transfer to oven and bake for 50 minutes. Uncover, and continue baking until top is golden brown, about 10 minutes.
Remove from oven and let cool to room temperature. Carefully unmold onto a platter. Garnish with persimmon slices and fresh herbs; serve.

MUSHROOM STOCK

Mushroom Stock image

Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes about 5 cups

Number Of Ingredients 7

Ingredients

1/2 pound shiitake mushrooms, cleaned
1/2 pound crimini mushrooms, cleaned
1/2 large carrot, peeled and cut into 2-inch pieces
1/2 celery root, peeled and cut into 2-inch pieces
3 shallots, peeled and cut into thirds
1 tablespoon rosemary leaves
Vegetable oil, for pan

Steps:

Place both mushrooms, carrot, celery root, shallots, and rosemary leaves in the bowl of a food processor; process until finely chopped.
Heat vegetable oil in a large pot over high heat. Transfer vegetable mixture to pot and reduce heat to medium. Cook vegetables, letting them "cake" in bottom of pot, about 5 minutes.
Add 12 cups water to pot. Simmer for 2 hours. Strain stock and let cool.

SAUTEED CELERY ROOT WITH SWISS CHARD

Sauteed Celery Root with Swiss Chard image

Provided by Dave Purdy

Categories Leafy Green Vegetable Side Sauté Christmas Thanksgiving Celery Winter Chard Bon Appétit New Jersey Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 Servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 medium onion, coarsely chopped
2 garlic cloves, finely chopped
12 ounces celery root (celeriac), peeled, cut into matchstick-size strips
1 pound Swiss chard, stems trimmed, leaves cut into 1/2-inch-wide strips
2 teaspoons fresh lemon juice

Steps:

Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté 3 minutes. Add celery root and sauté until crisp-tender, about 8 minutes. Add chard; cover and cook until wilted and tender, about 5 minutes. Stir in lemon juice. Season with salt and pepper.

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