This dish tastes like health and summer.
I love a good cinnamon bun — even more with some diced apples wrapped up in the swirls.
Here is a rustic European hybrid of tarts and pies reminiscent of the galettes found all over France. Its charm lies in its imperfections.
Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice ensures that they will be exceptionally creamy and have a very pure flavor.
Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning.
To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine. Arrange the the celeriac, celery, leaves and apple on plates and spoon over the dressing.