How to make Celery root Cacciatore

• Wash and scrub the celery root, and use a knife to trim roots growing at the bottom and sides, or dirt in the skin's creases. I love the texture that the skin brings to the celery root the contrast enhances the whole dish.
• Cut the celery root into half circles about between a ¼ and ½ inch thick.
• Combine the all-purpose flour, salt, and mushroom powder.
• Preheat the oven to 425 degrees.
• Heat a heavy dutch oven over medium heat. Add the extra virgin olive oil.
• Dredge the celery root in the flour, coating both sides, giving a pat to remove excess four.
• Brown the celery root on both sides. Place the celery root on a baking tray lined with parchment paper.
• Cook the celery root in the oven for 12-15 minutes, and flip after 6 -7 minutes. The celery root side is soft with the edges turning brown and crisp.
• Add the sliced onions and garlic to the pot. Lightly caramelize the onions, and lightly season with a pinch of kosher salt. Once cooked remove and set aside.
• If the pan is looking a little dry add a dash of extra virgin olive oil, and add the sliced bell peppers, cooking until soft and lightly roasted, around 12 minutes.
• Add the capers, and green olives cut in half horizontally, fennel seeds, crushed red chili flakes, and oregano and sauté for 2 minutes, and add the white. Cook until reduced by half.
• Add the crushed tomatoes, and black vinegar then stir to combine. Bring the sauce to a boil and reduce the heat to a low simmer. When placing the lid on top leave a small gap. The slight gap allows the steam to escape the thickening sauce. Cook the sauce for 20 minutes.
• The finished sauce should be thick and have a shimmer to it. If the sauce has reduced too much add a 1/4 cup at a time of vegetable stock until desired consistency has been reached.
• Pour the sauce into an oven-safe platter, and fan the celery root out on top. Place in the oven for 15 minutes.