Cider Braised Meatballs Over Celery Root and Potato Puree

~A Fall Favorite in My Home~

Friends of ours own a barn in the beautiful country setting of New York's Hudson Valley. Benevolent friends of ours, that allowed us to hold our wedding reception in this beautiful restored 1800's barn.

They also hold farm to table dinner parties there with a menu chosen that day depending on what's fresh for the picking, local wines a plenty, and demonstrations from the chef on preparing the dishes at home. My favorite dining experiences take place in this barn, sometimes under heat lamps when it gets too chilly. As did this recipe, invented by Chef Sean Hubbel. Savory meatballs drizzled in a slightly sweet reduced braising cider atop a velvety pile of puree perfection. I will be making this several times this fall.

Celery Root Puree and Potato Puree

(Recipe courtesy of Martha Stewart)

-2 large celery root (celeriac) washed, peeled, and cut into cubes

-4 large russet potatoes washed, peeled, and cut into cubes

-1/2 stick or 4TBSP butter

-1 cup of milk (or more for a thinner consistency if needed)

1. STEP 1

   Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.

2. STEP 2

   Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.

Meatballs

(Recipe from my Nanny Jane)

1 1/2 lb ground beef

1 1/2 lb ground pork

about a half a loaf of stale italian bread soaked in water 

3-4 eggs

1/2 cup grated parmesan cheese

2 TBSP fresh or dried parsley

1 tsp salt

1/2 tsp pepper

3-4 cloves garlic minced

Squeeze excess water from bread in small clumps and add to a large mixing bowl.

Add all of the remaining ingredients and mix with your hands, then roll into golf ball sized meatballs. Set on a nonstick sprayed or olive oiled (depends on what I have on hand or if I'm in a rush) cookie sheet. Bake at 400 degrees for about 15 minutes until set, but not cooked through.

Using a dutch oven or small stockpot, heat cider then add meatballs. Braise until cooked through and liquid has evaporated some. 

This is enough to feed my family of 4 with some deliciousness left over.

Let me know if you try it!