Celery Root Confit

  1. Use a coffee grinder or a blender to grind the coffee beans.
  2. Put the ground coffee in a bowl large enough to hold the celery root, add the sugar and salt, and stir with a rubber spatula to combine.
  3. Wash the celery root under warm water to remove any dirt.
  4. Put it on a cutting board and slice off the top and bottom.
  5. Set the celery root on a cut end so it lies flat.
  6. Use a knife to cut off the skin, following the shape of the vegetable from top to bottom.
  7. Set the cleaned celery root aside.
  8. Put all of the celery root peelings into the bowl with the coffee mixture and stir to coat the pieces evenly.
  9. Remove the peelings from the coffee mixture, put them in a medium pot, and cover with the rice bran oil.
  10. Reserve the remainder of the coffee mixture.
  11. Bring the oil to a simmer over medium heat, and cook the peelings at 210F (99C) for 10 minutes.
  12. Turn off the heat and cover the pot.
  13. Let the peelings infuse in the oil for 30 minutes.
  14. Strain the oil into a clean pot and reserve.
  15. Meanwhile, cut the cleaned celery root into 32 pieces.
  16. (Cut the celery root in half, cut each half into 8 wedges, then cut the wedges in half so they roughly resemble quarter moons.)
  17. Put these pieces into the reserved coffee mixture and mix to coat evenly.
  18. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  19. Remove the celery root from the coffee mixture and place it in the pot with the infused oil, set over medium heat, and bring the oil to 210F (99C).
  20. The oil will bubble around the vegetables.
  21. Turn the heat down to low and cook for 15 minutes.
  22. Use a cake tester to poke the celery root.
  23. It should be tender with a bit of firmness in the center.
  24. When the celery root is cooked, serve immediately or pour the entire mixture into a shallow brownie or cake pan to cool.
  25. The celery root will be in an even layer just covered with oil.
  26. Warm the celery root in its oil either on top of the stove or in a low oven (200F/93C) to serve.

coffee beans, brown sugar, salt, celery root, rice bran

Taken from www.epicurious.com/recipes/food/views/celery-root-confit-374193 (may not work)

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