Pinot noir-braised pot roast with root vegetables

Oil, extra-virgin olive	2 tablespoons +
Beef chuck roast, cut into 1 ½-inch cubes	2 pounds
Salt, kosher	1 tablespoon
Pepper, freshly ground
Flour, all-purpose	Dredging
Carrots, peeled, cut into 1-inch pieces	6 medium
Parsnips, peeled, cut into 1-inch pieces	3 medium
Leeks, white & green parts only, cut into 1-inch pieces	2
Celery root, peeled, cut into 1-inch pieces	1 pound
Pinot noir, fruity	750 ml
Butter, unsalted	4 tablespoons + 4 tablespoons
Vinegar, white balsamic	1 teaspoon + ½ cup
Onion, red, thinly sliced	1
Bay leaf	1
Sugar	1 tablespoon
Peppercorns, pink, whole	1 teaspoon
Water	1 ½ cups +
Potatoes, Yukon, peeled, cut into 2-inch pieces	1 ½ pounds
Onion, sweet, chopped	1 large
Parsley, chopped	Garnish

1. In a large enameled cast-iron casserole, heat the oil. 
2. Season the meat with salt and pepper, and dredge in flour. 
3. Working in two batches, sear the meat over moderately high heat until browned on all sides, about 5 minutes per batch; transfer to a plate. 
4. Add the carrots, parsnips, leeks, and celery root, and cook over moderate heat for 5 minutes. 
5. Return the meat and juices to the casserole, add the wine, and bring to a boil. 
6. Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 ½ hours. 
7. Stir in 4-tablespoons butter and vinegar; season with salt and pepper. 
8. Meanwhile, pack the sliced onion into a 1-quart jar. 
9. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns, and water; bring to a boil until the sugar is dissolved. 
10. Pour the brine over the onion, and let cool; drain well. 
11. In a medium saucepan, cover the potatoes and onion with cold water; bring to a boil. 
12. Add a big pinch of salt, and simmer until the potatoes are very tender, about 40 minutes. 
13. Drain the potatoes; return the saucepan. 
14. Add 4-tablespoons butter, season with salt and pepper, and whisk until a chunky puree forms. 
15. Spoon the mashed potatoes into shallow bowls. 
16. Top with the pot roast, garnish with the pickled red onions and parsley, and drizzle with olive oil.

Recipe from Food&Wine Magazine, November 2016

Celery root purée with caramelized apples

Butter, unsalted	2 tablespoons + 1 tablespoon
Leek, white & pale green parts, chopped	1
Celery roots, peeled, chopped	2 pounds
Vegetable broth	3 ½ cups
Apple, Granny Smith, small, cored, peeled, cut into tiny cubes	1
Sugar, dark brown	¼ teaspoon
Half-and-half	2 tablespoons
Salt
Pepper, white, freshly ground

1. In a Dutch oven, warm the 2 tablespoons butter over medium-high heat.
2. Add the leek, and sauté until soft, about 4 minutes.
3. Add the celery root, stir to coat, and sauté for 2 minutes.
4. Add the broth, and bring to a boil.
5. Reduce heat to low, and simmer until the celery root is very tender, about 25 to 30 minutes; remove from heat and let cool slightly.
6. Meanwhile, melt 1 tablespoon butter in a frying pan over medium-high heat until it foams.
7. Add the apple, and sauté for 4 minutes.
8. Sprinkle with brown sugar, stir to combine, and cook until the apple begins to caramelize, about 3 minutes; remove from heat; set aside.
9. Working in batches, purée the soup in a blender.
10. Return to the pot over medium heat, add the half-and-half, and return just to a gentle boil.
11. Turn off the heat, season with salt and pepper.
12. Divide into individual serving bowls, garnish with apple, and serve.

Yield: 4

Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.