Here’s a satisfying stew that’s easy to prepare and perfect for cold winter evenings. I know it’s not technically wint
er yet, but it was snowing where I live today…. Bonus: it’s an opportunity to use up those crazy little cranberries you froze after Thanksgiving! I’m approximating (and modifying) a recipe I found in Canadian House and Home magazine more than a decade ago (back when it wasn’t quite so snooty)…. Not familiar with celery root? Don’t be afraid just because it’s ugly!! It’s readily available at grocery stores and is a really wonderful part of this recipe. Invite friends or make it for the fam. Serves 4-6
750 g (1.5 lb) lean, boneless pork, cut into bite-sized cubes
125 ml (1/2 cup) all-purpose flour
5 ml (1 tsp) salt
10 ml (2 tsp) freshly ground pepper
60 ml (4 tbsp) vegetable oil
2 medium onions, finely diced
Pinch of celery salt
10 ml (2 tsp) dried sage, rubbed
500 ml (2 cups) celery root (celeriac)*, peeled and julienned
2 firm granny smith apples**, cored, peeled and sliced
330 ml (1.25 cups) dry cider (pear or apple work best)
Salt and freshly ground pepper to taste
250 ml (1 cup) fresh or frozen cranberries, rinsed and picked over
Preheat the oven to 190oC (350oF).
Mix the salt and pepper with the flour in a large bowl and dredge the pork.
Heat half the oil in a Dutch oven or large braising pan over medium-high heat. Brown the pork, adding only as much as will cover the bottom of your pot in a single layer (do so in two or more batches, if necessary; divide the oil if using this method). Move browned pork to a clean bowl.
Without removing the browned bits from the bottom of the pot, heat the remainder of the oil, then add the onion and cook until it begins to turn translucent (about 3 minutes). Add celery salt and sage.
Return pork to pot and add the celery root, apple and cider. Bring to a boil. Stir to blend, then cover and bake for 1.5 hours in the oven (if you have bakelight (black) pot handles, cover with foil to prevent from burning). Give it a stir every 30 minutes or so.
At the end of the stewing time, season with to taste with salt and pepper and add the cranberries and allow to cook until softened (10-15 minutes).
Accompaniment:
1/2 baguette, sliced thinly
Brie cheese, thinly sliced
Place the slices of baguette on a parchment-lined baking sheet.
Top with Brie and toast in the oven in the last couple of minutes of cooking to serve with the stew.
Notes:
* The sales clerk will likely ask you what the celery root is! Then (s)he will ask you how to use it!! Celery root is a double-walled veg, just like a turnip — be sure to peel it well. It is also prone to enzymatic browning, so as you trim and cut it, store it in acidulated water (i.e., water with lemon juice in it).
If you can’t find celery root (or if it frightens you), us an equivalent amount of fennel (stalks and core removed, thinly sliced)! In that case, replace the celery salt with ground fennel or anise seed.
**Keep your apples in acidulated water, also. You can replace the apple with pear, for a tasty, seasonal option. Use a firm pear, such as Bosc. Prepare using the same method.
The cranberries add a bit of colour and tartness! Don’t add them until the end of the cooking process, though – otherwise, they’ll turn the stew pink!
Enjoy!
~ One of Seven
