Celeriac simmers with brown rice vinegar and rice syrup until just tender, its cooking liquid reduced to a syrupy lemon-olive oil dressing, then it meets asparagus, grated egg, baby spinach, and hazelnuts.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In 1-gallon pot, bring water to with salt. Add celeriac, vinegar, and rice syrup. Lower heat and until celeriac is just tender. Transfer celeriac with slotted spoon to medium bowl.
Add lemon juice and 6 tablespoons olive oil to pot with cooking liquids. Increase heat to medium-high and reduce liquid until syrupy in texture. Season with salt and pepper and pour half of reduced cooking liquid over celeriac. Set aside.
Combine egg with one-inch water to cover in 2 1/2 quart pot. Cover pot and bring to . Remove pot from heat and allow egg to remain in hot water for about 8 minutes . Shock egg in cold water. When cool enough to handle, peel and grate egg through a grater or sieve. Set aside.
Combine asparagus in bowl with remaining 1 tablespoon olive oil, salt, and pepper. Mix to combine.
Heat cast iron griddle until hot. asparagus until slightly charred but still firm in texture. Toss with remaining half of reduced cooking liquid and set aside.
Arrange spinach on plate. Arrange bundle of celeriac next to bundle of asparagus. Garnish with grated eggs and hazelnuts.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
