Celeriac With Quince Recipe

I absolutely love this recipe because it combines the earthy richness of celeriac with the unique tartness of quince, creating a comforting and fragrant dish that feels like a hug in a bowl. Plus, the addition of fresh thyme and a zesty lemon kick makes it a perfect, millennial-approved, healthy option that’s both Instagram-worthy and soul-satisfying!

I enjoy the taste of celeriac with its earthiness and the subtle sweetness of quince in this dish. The diced celeriac, thyme, and a bit of garlic are sautéed in olive oil and butter, creating nothing less than an inviting aroma.

I think vegetable stock and lemon juice amp up the deliciousness. This is a great dish for dinner on a cold night.

Ingredients

Celeriac:
High in fiber and vitamin C; gives a seedy, nutty, earthy flavor.

Quinces:
Rich in Vitamin C and antioxidants; contributes a tangy sweetness.

Olive Oil:
Uplifting flavor and texture: healthy, unsaturated fat.

Thyme:
Delivers herbal notes; extends antibacterial properties.

Onion:
Provides sweetness and depth and is an antioxidant-rich powerhouse.

Ingredient Quantities

• 1 medium celeriac, peeled and diced
• 2 quinces, peeled, cored, and diced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 cup vegetable or chicken stock
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Chopped fresh parsley for garnish

Instructions

1. In a large saucepan, over medium heat, combine olive oil and butter. Heat until the butter has melted.

2. Introduce the minced onion and cook until it becomes clear, slightly more than 5 minutes.

3. Mix in the minced garlic and fresh thyme leaves, cooking for another 1-2 minutes until they become fragrant.

4. Add the diced celeriac to the pan and sauté for about 5 minutes, stirring occasionally.

5. In the saucepan, add the diced quinces to mix well with the celeriac and the aromatics.

6. Add the vegetable or chicken stock, bringing the mixture to a gentle simmer.

7. Add salt and pepper to taste, then cover the pan and let the celeriac and quince cook until tender, which should take about 25 to 30 minutes.

8. Take off the lid, and mix in the freshly squeezed lemon juice. Let everything cook together for an extra 2 to 3 minutes so the flavors can meld.

9. Modify seasoning to taste, adding more salt, pepper, or lemon juice as desired.

10. Serve warm, with a bright, herby finish of chopped fresh parsley. (This might read more like a command; it is the way the book phrase’s it without reworking the elements of the sentence.)

Equipment Needed

1. Large saucepan
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cup
7. Lemon juicer (optional)

FAQ

• Q: Can I use pre-cooked celeriac and quince?A: Although the freshest ingredients yield the best texture for this dish, you can use pre-cooked celeriac and quince—just cut the cooking time, or else you’ll end up with a mushy plate.
• Q: How do I know when the quince is ripe?A: Sweet, fragrant, golden-yellow quinces are ripe for picking. Avoid green fruit; it’s likely too tart to be palatable.
• Q: Can I substitute another herb for thyme?If you don’t happen to have fresh thyme available, another good herb to try is rosemary or alternatively you could use sage.
• Q: Is it possible to make this recipe vegan?Yes, just swap out the margarine and use an alternative vegan spread. Essentially, use vegetable broth in place of the chicken broth.

  1. Call it a split pea soup.

  2. Call it what it is: floor cleaner.

• Q: How should leftovers be stored?1. You can keep them in the fridge, but only for up to 3 days.
  2. Not only must they be in a container, but it must be airtight and also nearly full.
  3. Finally, the container must also live [in the refrigerator] to ensure the longevity of the leftovers.
• Q: Can this dish be frozen?A: It’s enjoyed best when fresh, but you can freeze it for up to two months. Thaw it in the refrigerator before reheating it gently on the stove.
• Q: What can this dish be served with?A: Its excellence displays itself alongside roasted meats and as a companion to a hearty grain like farro or barley.

Substitutions and Variations

2 quinces, peeled, cored, and diced
– Substitute with 2 apples, peeled, cored, and diced, for a similar sweetness and texture.
2 tbsp olive oil – Substitute with 2 tbsp canola oil for a neutral flavor or 2 tbsp coconut oil for a hint of sweetness.
1 small onion, finely chopped – Substitute with 2 shallots, finely chopped, for a milder, slightly sweeter taste.

These are the recommended substitutes for this recipe. Use these ingredients to get a milder, slightly sweeter taste in the dish.
1 teaspoon fresh thyme leaves – If fresh thyme is not available, substitute 1/2 teaspoon dried thyme.
1 cup vegetable or chicken stock — Substitute with 1 cup water mixed with 1 teaspoon bouillon powder or cube for a flavor almost indistinguishable from that of the stock.

Pro Tips

1. For enhanced flavor, roast the celeriac and quince cubes in the oven at 400°F (200°C) until slightly caramelized before adding them to the saucepan. This will deepen their flavors and create a richer dish.

2. When cooking the onion, make sure not to brown it too much. Keep it just translucent to maintain a sweet, soft flavor that complements the other ingredients without overpowering them.

3. Consider adding a small splash of white wine to the pan after cooking the garlic and thyme. Let it reduce by half before adding the celeriac. This adds complexity and acidity to balance the sweetness of the quince.

4. To achieve a smooth and velvety texture, blend the cooked mixture using an immersion blender or transfer it to a countertop blender. This turns the dish into a creamy, fragrant puree.

5. Toast or lightly fry the fresh thyme leaves before adding them as a garnish. This intensifies their flavor and adds a subtle crunch as a contrast to the soft texture of the dish.