Details

Taste of Seasonal Fruits & Roots from Ironwood Grille
Serves 10 people
1 1/2 hours

Download this recipe

Ingredients:
1 pound celeriac, peeled and diced
4 ounces potatoes, peeled and diced
1 pint heavy cream
1 vanilla bean
salt and pepper, to taste
2 large golden beets, washed
2 large red beets, washed
4 pears
8 ounces sugar
2 star anise
1 ounce pink peppercorns
2 slices lemon
1 cinnamon stick
8 ounces pecan pieces
1 apple
8 ounces baby arugula
1 bunch young frisee
olive oil, to taste
white balsamic vinegar, to taste

Preparation:
To make the celeriac, put the celeriac and potatoes in a pot and cover with cream, the split vanilla bean and season with salt and pepper. Cook on high heat until it comes to a boil, then simmer until cooked, about 20 minutes. Remove vanilla bean, strain vegetables but reserve cream. In food processor, puree the celeriac and potatoes and add cream back as necessary. Mixture should hold shape, but not be too loose or stiff, Keep warm.

Place foil in bottom of a pan and add beets, season with salt and pepper and pour four ounces of water over. Wrap with foil and roast in 400-degree oven for one hour. Allow to cool, then peel and dice.

Put sugar, anise, peppercorns, lemon and cinnamon in a quart of water. Bring mixture to a boil and boil two minutes, then turn down to a simmer and place pears in carefully and cover with wax paper. Poach pears gently until just cooked – about 15 minutes, ideally allowing them to cool in the poaching liquid. Remove, pat dry, cut into quarters, remove core and slice lengthwise very thinly.

Using a melon baler, scoop out nice rounds of the apple. Toss arugula in olive oil and vinegar; season with salt and pepper.

To assemble, spoon celeriac onto center of plate, spread into a thin circle with the back of a spoon. Toss roast beets with olive oil, vinegar and salt and pepper. Arrange on plate and reserve liquid to dress the plate. Toss apples, pecans and lettuce in olive oil, salt and pepper. Arrange on top of celeriac. Arrange sliced pears on top and drizzle the plate with remaining liquid from the beets.

The Ironwood Grille at PGA National Resort
400 Avenue of the Champions
Palm Beach Gardens, FL 33418
(561) 627-4852
www.ironwoodgrille.com
Hours: Ironwood: Sunday – Thursday, 5-9 p.m. Friday and Saturday, 5-10 p.m.
ibar: Monday – Sunday, 11 a.m. - 1 p.m.

Say Something

Your Name

Check Again

Your Email

Check Again

Your Website

Your Comment