Apple Celeriac Mostarda
Mostarda is a northern Italian condiment, traditionally fruit candied in a mustard-infused syrup, but it can be made more like a sweet and sour jam, with plenty of vinegar and a mustardy kick from popped mustard seeds and a little extra dijon. Celeriac gives a mostarda made with sweet apples a nice savory, slightly bitter edge as well as adding texture. It is often served with roast meats, and this preparation is excellent with pork of all kinds, but would also be amazing with schnitzel, potato pancakes, tossed with crispy roasted brussels sprouts, on a grilled cheese with some extra sharp cheddar, or just stirred into a fall grain bowl.
3 small or 2 medium sized gala or honeycrisp apples (both available from Buckwheat Blossom Farm at the Saturday market, in season)
1 medium celeriac (about 10 oz before peeling)
1 tsp dried lemon peel (available from Gryffon Ridge)
5 Tbsp sugar
½ cup cider vinegar
2 Tbsp apple brandy, rum, or whiskey (optional)
2 Tbsp vegetable or other neutral cooking oil
2 Tbsp whole yellow mustard seeds
¼ cup minced shallot (from about 1 medium shallot)
1 tsp dijon mustard
1 tsp butter
Salt, to taste
Grate apples down to the core (no need to peel). Peel and grate the celeriac into the apples (you can save the peels and dehydrate or leave in a warm place to dry, then grind with salt for homemade celery salt). Add the lemon peel, sugar, vinegar and liquor and stir until well combined, set aside. In a medium stock pot, heat the oil over medium until shimmery, then add the mustard seeds and cook, stirring often, until they begin to pop. Stir rapidly and toast for about a minute; if too many begin to escape the pot remove from heat and let the seeds calm down a little while still stirring frequently. Add the shallot and return to heat, stirring constantly to soften, for about a minute. Add apple celeriac mixture and bring up to a boil, then lower to a simmer and cook for about 25 minutes, stirring often, until liquid is fully cooked off. Add dijon and butter and cook for about another 10 minutes, stirring frequently. Remove from heat and season with salt to taste (you’ll only need a pinch, the goal isn’t salted but just enough to make the sweet and sour flavors pop). Use immediately or store in the fridge for up to a week.