We Cook! Mill’s Tavern Olive Oil Braised Celeriac, Carrot Puree, Red Sorrel Peas & Yuzu Vinaigrette

by Edward Bolus , Mill’s Tavern, contributing writer

Olive Oil Braised Celeriac, Carrot Purée, Red Sorrel Peas & Yuzu Vinaigrette
(Serves 4):

Enjoy this refined, vegetable-forward dish from Mill’s Tavern, showcasing seasonal ingredients and vibrant flavors!

Where to Find Celeriac & Yuzu Juice:

Celeriac (celery root) is available at most specialty grocery stores and farmers’ markets, especially in the fall and winter months. Yuzu juice, a fragrant citrus popular in Japanese cuisine, can be found at Asian grocery stores or online.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

INGREDIENTS:

For the Olive Oil Braised Celeriac:

• 1 large celeriac (celery root), peeled and cut into thick slices (about ½ inch thick)
• 1 ½ cups olive oil
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 teaspoon sea salt
• ½ teaspoon black pepper
  

For the Carrot Purée:

• 4 large carrots, peeled and chopped
• 2 tablespoons unsalted butter
• ½ cup vegetable stock (or water)
• ½ teaspoon salt
• ¼ teaspoon white pepper
  

For the Red Sorrel Peas:

• 1 cup fresh or frozen peas
• 1 tablespoon butter
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup whole red sorrel leaves (left intact for garnish)
  
  

For the Yuzu Vinaigrette:

• 3 tablespoons yuzu juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup olive oil

INSTRUCTIONS:

Prepare the Olive Oil Braised Celeriac:

1. In a saucepan, heat olive oil over low heat with garlic, thyme, and rosemary.
2. Add the celeriac slices, ensuring they are submerged in the oil.
3. Cook on low heat for 30-40 minutes until tender but not falling apart.
4. Remove from oil and set aside. Lightly season with salt and pepper.
   

Make the Carrot Purée:

1. In a saucepan, combine chopped carrots, butter, and vegetable stock.
2. Simmer over medium heat for 15-20 minutes until carrots are tender.
3. Blend until smooth, adjusting seasoning with salt and white pepper. Keep warm.
   

Prepare the Red Sorrel Peas:

1. In a small pan, melt butter over medium heat.
2. Add peas and cook for 3-5 minutes until warmed through.
3. Season with salt and pepper.
   

Make the Yuzu Vinaigrette:

1. In a small bowl, whisk together yuzu juice, Dijon mustard, honey, salt, and pepper.
2. Slowly drizzle in olive oil while whisking until emulsified. Adjust seasoning as needed.
   

Plate the Dish:

1. Spread a generous spoonful of carrot purée on each plate.
2. Place a piece of braised celeriac on top.
3. Scatter the red sorrel peas around the dish.
4. Drizzle yuzu vinaigrette over everything.
5. Garnish with whole red sorrel leaves.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.