Apple and celeriac compote with curry
Composta di sedano rapa
Apple and celeriac compote with curry is a creamy sidedish or sauce that goes incredibly well with lamb and pork dishes.
In Denmark, two of the traditional and most loved granny dishes are meatballs in curry and and meatballs in celeriac sauce. This is a funky vegetarian version that combines the two dishes with oven roasted cubes of celeriac instead of meat.
In Italy, sedano rapa is also known as sedano di Verona and it is mostly served as a mash, a soup or as a celeriac remoulade antipasto.
The celeriac compote can also be served as a really nice sauce or sidedish to secondi of pork or lamb. In fact, it has a strong affinity to the delicious roast lamb with curry and apricot sauce.
Ingredients
½ celeriac
4 tbsp olive oil
2 tbsp apple vinegar
Salt, pepper
1 onion
1 apple
1 clove of garlic
1 cm ginger
1 tsp curry
50 ml milk
50 ml apple juice
1 stick of celery
Fresh chervil or parsley
Preparation
Mix a dressing of olive oil, vinegar, salt and pepper
Peel and dice the celeriac and toss the dices in the dressing.
Bake the diced celeriac in the oven at 180 C/350 F for 15 minutes.
Peel and chop onion, apples and garlic
Fry the chopped vegetables in olive oil over low heat
Add slices of ginger root and curry powder to the stew.
Pour apple juice and milk into the pan when the vegetables have turned soft.
Let the sauce simmer for 15 minutes till most of the liquid has evaporated, then blend it to a chunky paste.
Use salt, vinegar and possibly honey or sugar to adjust the taste.
Fold the roasted celeriac into the curry, sprinkle with tiny cubes of fresh celery and a little chervil or parsley and the celeriac compote is ready to be served.
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