Nicholas Wilber, Chef de Cuisine, The Fat Radish:
Celery Root Pot Pie

Ingredients:
(Yield: 1 pot pie)
3 Medium Celery Roots 1 Red Onion, diced 1 Head of Black Garlic, peeled and chopped 1 White insides of a stalk of celery, chopped 1 Cup Brioche Croutons 1 Apple, peeled and chopped 3 Cloves All Spice 1 Bay Leaf 1 teaspoon fresh lemon juice ¼ cup parsley and chives, chopped ¼ cup cream ½ gallon milk 2 tablespoons cup butter ¼ cup grated gruyere cheese 1 egg Salt & Pepper

Preparation:
Peel and dice celery root, reserving scraps, but not peelings in a pot. Add to scraps: apple, allspice, bay leaf, and cover with milk, simmer till the celery root scraps are soft.
Roast celery root dice with butter and herbs till soft.
Roast diced onions in pan till soft.
In a blender, combine cooked celery root scraps and apple, (removing bay leaf & all spice) till smooth using cream, butter & some of the cooking liquid. Should be smooth and of soup consistency.
In a large bowl combine cooked celery root, diced onions, raw celery hearts, black garlic and croutons.
Add celery root puree to mix till desired consistency, season with salt & pepper, parsley & chives.
Add mixture to dish or serving bowl, top with grated cheese.
Cut a ring slightly bigger than your bowl out of the puff pastry sheet.
Brush with egg wash & press to top of bowl, forming a cap around the sides
Bake in oven for 10 to 12 minutes at 350 ° till warm inside & puff pastry has risen.

The Fat Radish, 17 Orchard Street (between Canal and Hester streets); 212-300-4053.