Hot Plate! Two Fat Radish Recipes

Despite the overwhelming food possibilities in NYC, there are some stand-out eateries that keep us coming back bite after bite, meal after meal, season after season. Lower-lower East Side's Fat Radish is one of those spots synonymous with rustic cool by way of decadent dishes that are both filling and fresh. So, we got the inside scoop (wrap, roll, and seasoning) on two of their best Thanksgiving side dish recipes. Ahead, celery root pot pie that will have all the relatives asking your secret ingredient, and the brussels sprouts you won't be able to stop eating — don't say we didn't warn you.
Deviled-Brussles-(1)Photo: Courtesy of Fat Radish.
Deviled Brussels Sprouts

Devil Glaze
1 quart apple cider
1 pint cranberry juice
1 tbsp chili flakes
2 tbsp sweet chili sauce

To a sauce pot, add apple cider and cranberry juice. Place over medium heat and reduce by 1/4.
Add chili flakes and chili sauce, reduce by another 1/4, or until sauce is thick.
Remove from heat and cool.

Brussels Sprouts
36 medium to large brussels sprouts
18 strips of bacon

Clean brussels sprouts. Cook in boiling, salted water until just tender. Remove and place in ice bath to prevent over cooking.
Remove from ice bath and wrap each brussels sprout in 1/2 strip of bacon.
Place wrapped brussels sprouts on a sheet tray. Glaze each piece with sauce.
Bake in 350 degree over for about 20 minutes or until golden brown. Remove and glaze again. Serve.

Celery-Root-Pot-Pie-(1)Photo: Courtesy of Fat Radish.
Celery Root Pot Pie

3 medium celery roots
1 red onion, diced
1 head of black garlic, peeled and chopped
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 tsp fresh lemon juice

¼ cup parsley and chives, chopped

¼ cup cream
½ gallon milk
2 tbsp butter
¼ cup grated gruyere cheese

1 egg
1 puffed pastry sheet
Salt & pepper

Peel and dice celery root, reserving scraps, but not peelings in a pot. Add to scraps apple, all spice, bay leaf, and cover with milk; simmer until the celery root scraps are soft. Roast celery dice in a separate pan with butter and herbs till soft. Roast diced onions in a 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 and press to top of bowl, forming a cap around the sides. Bake in oven for 10 to 12 minutes at 350 ° till warm inside and puff pastry has risen.

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