I was first introduced to celeriac, all known as celery root, in our CSA a few years ago.  I didn’t know what it was or how to use it.  It’s an odd looking root vegetable, but it has a wonderful mild celery flavor and can be used in a variety of ways- roasted, raw, mashed or in soups.  I decided to use it in this recipe instead of celery.  I also love the combination of apples with pork.  Sometimes I just roast pork with sliced apples or even put pork, apples and cinnamon in the crock pot.  In this case, the apples I used were too ripe and a very soft variety, so they did not hold up well during the cooking.  I used a local early season apple variety.  The taste was still there, but if you can, use a firmer apple that is suited for baking.  This recipe came from the Food Network website, and I added the celeriac. This a perfect late summer combination and everything is in season. I love the golden carrots and fresh garlic, not to mention the fresh sprigs of rosemary and thyme.  *Note- to prepare the celeriac, cut off the outer knobby skin and use the white inside to cube. Ingredients

1-1.5 lbs of pork loin

1/2 onion, chopped

2 carrots, thickly sliced

1-2 cups of Celeriac, cubed

2 cloves of garlic

sprigs of fresh thyme and rosemary

2 apples (suitable for baking), peeled, cored and cut in slices

Preheat oven to 400 degrees.  Season pork with salt and pepper and sear on all sides in a cast iron skillet, or an oven safe pan or dutch oven.  Remove the pork and set aside.  Add butter to the skillet and salute the onion, carrot, celeriac, garlic, herbs until tender and browned.  Stir in the apples slices and toss with the juices.  Push the mixture to the sides and add the pork back in the pan.  Roast in the oven for 30-40 minutes until the inside temp is 145 degrees on a meat thermometer or the juices run clear.  Slice the pork and top with the vegetables and enjoy!