To be quite honest, I have never fermented celery root until this recipe, and I am very delight with the result!


Celery Root, Apple & Fennel Ferment

1 celery root, weighing about 8 ounces
1 small organic Fuji apple, skin on
1 fennel bulb
1/2 small purple onion
1 sprig fresh rosemary
2 - 3 fresh sage leaves
1 Tablespoon sea salt
3-1/2 cups filtered water

1. Trim the skin and knobby parts from the celery root, and cut into small dices.
2. Cut the apple into small cubes, about the same size as the celery root.
3. Trim the tops off the fennel, and cut into thin slices. Do same with the purple onion.
4. Place the sage and salt in a mortar and pestle and grind until the sage is well incorporated into the salt, and you can smell the
    volatile oil released from the herb.
5. Place all the ingredients (except for sprig of rosemary) together in a bowl, and mix well.
6. Pack ingredients into a quart-size, wide-mouth mason jar; add the sprig of rosemary and place your Kraut Source on according to directions.
7. Allow to ferment for 7 - 10 days at room temperature, away from direct sunlight.
(Note that the apple pieces will turn a jade-green color.)

Serving suggestion:
Over seared lamb chops drizzled with reduced balsamic vinegar, on top of a bed of golden beet puree. (Recipe follows.)

This dish is too sexy for words, so you'll just have to make it.  Here's how:

Yields: 4 servings (or 2 servings, if this is the main dish)

For the Golden Beet Puree:
3 medium golden beets, skin on
1/3 cup extra virgin olive oil
2 Tablespoons fermented juice from the Celery Root, Apple, & Fennel Ferment
Sea salt & fresh ground pepper, to taste
1. Put the beets in a pot and cover with water. Bring to a boil and reduce heat to a simmer.
  Loosely cover with lid and allow to cook until very tender.
2. When beets are ready, remove from pot and allow them to cool enough to handle.
3. Peel the beets and cut them into large chunks.
4. Place beet chunks in a food processor and while it is running, add in the olive oil, fermented juice, and salt & pepper.
%. Puree until it is the consistency of mashed potatoes. Set aside.

For the lamb chops:

4 lamb chops, trimmed
3/4 cups red wine
1 spring fresh rosemary
2 Tablespoons butter for cooking
Sea salt & fresh ground pepper, to taste
3/4 balsamic vinegar, reduced by half
(Directions: Pour vinegar into a small pot, and bring to a simmer.
  Keep your eyes and attention while it is simmering until amount is reduced by half. Set aside.)
1. Lay the chops in a single layer in a shallow dish.  Pour the wine in and add the rosemary sprig.
   Cover the dish and allow to marinade in the fridge for at least 4 hours, although over night is best.
2. When ready to cook, remove the chops and pat dry on paper towels.
3. Heat a cast-iron pan to medium-high, and add in the butter.
4. Place the chops in and season with salt and pepper on one side.  Allow chops to cook for about 3 minutes.
5. Turn the chops over and sprinkle on more salt and pepper, to taste.
6. Sear on the flipped side for another 3 - 4 minutes.
7. Remove from pan.

To assemble:
1. Divide the Golden Beet Puree onto 4 plates, and press each portion into a rounded mound.
2. Place one cooked lamb chop on each plate and drizzle with the reduced balsamic vinegar.
3. Top with a good portion of the Celery Root, Apple & Fennel Ferment.

Bon Appetit!