Celeriac Jerky with Horseradish Cream


  • Extra-virgin olive oil, as needed
  • 4 onions, quartered
  • 4 carrots, quartered
  • 3 beets, quartered
  • 2 tomatoes, quartered
  • 2 kohlrabi, quartered
  • 1 head of garlic, halved
  • 1 pint pinot vinegar
  • 1 pint verjus
  • 5 celeriac, peeled and thinly sliced to 1" x 2" strips
  • Horseradish cream, recipe follows


Drizzle oil over the onions, carrots, beets, tomatoes and kohlrabi and roast in a preheated 425° F oven for 30 minutes. Transfer to a stock pot, add 6 quarts water and garlic and simmer 1 hour.

Strain vegetables and reduce the vegetable stock with the vinegar and wine until lightly thickened and sweet. Add celeriac and simmer until tender.

Dehydrate at 165° F until fully dry. Rehydrate in a few tablespoons of the reduction and smoke with applewood. Serve with horseradish cream. Makes 6 servings.

To make horseradish cream: Combine 1 pint vinegar and 1 pint verjus and add 4% salt. Peel 1 pound horseradish and in a food processor, chop into small pieces. Add to vinegar mixture and ferment for 3 days. Heat a few tablespoons olive oil in a pot, add 6 sliced onions and cook covered until very sweet and soft. Strain horseradish and blend with onions. Return vegetables to the food processor and while the machine is on, drizzle in 1 cup of oil. Season with salt.

Chef-Owner Aaron Adams, Farm Spirit, Portland, from Food Fanatics Magazine