Celeriac Barley Risotto with Apple-Cranberry Chutney.

By Live Life, Eat Right

After seeing last week’s Cook’s Mission competition, I knew I needed to get in on the game! I impatiently waited until Saturday when the ingredients were announced: Celeriac (celery root) and apples. I thought this would be a “no-brainer” because I have seen them prepared together before, and although I have never cooked with celeriac, have seen it prepared in a variety of fashions. The first thing that came to my mind was celeriac-apple puree. Done and done. That just didn’t seem good enough so my next thought went to celeriac-apple soup. Hmm…I have seen/heard of these before. As I searched online for recipes, I just became more confused and my creative juices slowly died. I didn’t want to make a dish that was typical or done before. I peeled myself away from celeriac-apple research and waited until one came to me: Risotto. Initially I was going to integrate the apples into the risotto but I already had thoughts of cranberry-apple chutney in my mind. (Hello THANKSGIVING!)  I decided to use the elements separately, but in a way that really complemented each other. I ended up mixing the chutney into the risotto and it was fantastic! All together my dish was: Celeriac Barley Risotto with Apple-Cranberry Chutney. After tasting the risotto and the chutney I decided to make a side dish of Honey-Orange Carrots and prepare a Pan-Seared Chicken Breast to round out the meal.

SERVES 1:

Barley Risotto:

1 TBS olive oil

1 TBS minced garlic

1/4 Lemon, juice and zest

cracked black pepper

1/2 Leek (white and light green parts only)

1/2 medium Celeriac bulb

1/4 cup quick cooking barley

1/4 cup white wine

1/2 cup Low Sodium Chicken Stock

2 TBS shredded Parmesan cheese

1 cup torn baby spinach

In a medium sauce at a medium heat add olive oil, garlic, black pepper and leeks; cook until soft. Add celeriac, lemon juice and zest; cook until celeriac is tender and slightly brown. Add barley and stir 1 minute. Add white wine and allow to simmer, then add chicken stock. Bring to a boil and then to a simmer. Allow to cook ~10 minutes stirring occasionally until all the liquid has absorbed. Take off heat and wilt in spinach and mix the parmesan cheese. The result is a creamy “risotto”!

Cranberry-Apple Chutney

1 tsp olive oil

1 shallot (white and light green)

2 sprigs of thyme (chopped)

1/4 Lemon, juice and zest

1/2 orange, juice and zest

1/2 cup orange juice

cinnamon

nutmeg

ground cloves

1/2 cup frozen cranberries

1/4 cup jumbo raisins

1 small Gala apple

1/4 cup chopped walnuts

In a small sauce pan add olive oil, shallot and thyme until tender. Add spices, apple, cranberry and raising and mix. Add lemon and orange juice and zest. Bring to a boil and reduce to a simmer for 20 minutes. Allow to cool and add walnuts before serving.

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