This holiday season is as usual bright and quite festive. Is it the lights… The first holiday light show we saw this year was in early November. Since then several towns, businesses, homes, mobiles and more have too given us the gift of their own one-of-a-kind light displays. The themes of each have varied but all have brought so much joy to individuals and communities. There are as well those light displays that are bringing families, neighbors, visitors and passersby closer together simply to take a second and longer look. This week while out and about I was inspired to stop my car, pull over and park to do the same in one of my local towns here in Connecticut.

I greatly appreciate the people who’ve taken the time to bring more life and enjoyment into our lives. I too am grateful for the feelings, smiles and inspiration that consistently move me during the holidays. I love that this time of year keeps giving us more to look toward. It is a short time ahead before many of us will be seated with our families and friends for a memorable gathering, delectable meal and for added thoughtful exchanges.

My Red Wine Braised Celeriac (Celery) Root recipe is a perfect gift for holidays. It can serve as your main dish and the center entree for any holiday or for any occasion. My family and I recently enjoyed celeriac root or celery root for one of this year’s holidays. It was our first time having celeriac (celery) root. It served as our plant based meat and is a versatile vegetable that can be flavored and made many different ways. Below is the way I prepared and made my first celeriac (celery) root. Maybe you’ll try it this way too for the holiday season. If so, enjoy…

Red Wine Braised Celeriac (Celery) Root

• Fresh medium or large celeriac (celery) root
• Olive oil
• Vegan butter
• Red wine
• Red beet juice
• Tamari sauce or Braggs Aminos
• Agave
• Herbamare
• Black pepper
• Garlic powder
• Onion powder
• Cumin
• Fenugreek

Peel the top layer of the celery root and score the outer layer. Then mix together in a bowl all wet ingredients and seasonings. Once all ingredients are well combined pour prepared brine into a sauce pan. Bring brine to a boil then add the peeled celery root into pan. Spoon the heated brine over entire celery root to cover and color. Continue to cook down the brine to thicken and to tenderize the celery root. When celery root becomes tender remove from brine/sauce and add oil and butter into a searing pan then sear until outer skin is darkened with a thin crust. When celery root skin is darkened with a thin crust serve as is or place into oven for at least 30 minutes or until celery root is at desired tenderness and/or well done.

This Red Wine Braised Celeriac (Celery) Root can be served with a variety of sides. It is meaty and flavorful. It takes on the flavor of the seasonings or brine it is prepared with. It is also a vegetable that can be used as a side, such as fries, mash, a salad fixing and so much more. If you haven’t tried this vegetable, make sure you do. You’ll be pleased. It is A Season of Gifting… Giving and Receiving… Including A Holiday Recipe… BIG SMILE…

We have the capacity and potential to always be a blessing in our own lives, in the lives of others and in this magical and magnificent world of ours…

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