Braised Carrots and Celery Root with Apple | America's Test Kitchen

Ingredients

• 3 tablespoons unsalted butter , cut into 1/2-inch pieces
• 1 shallot , minced
• 1 cup chicken broth
• 1 cup apple cider
• 6 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper
• 1 1/2 pounds celery root , peeled, halved if medium or quartered if large, and sliced 1/4 inch thick
• 1 pound carrots , peeled and sliced on bias 1/4 inch thick
• 1 Fuji or Honeycrisp apple , cored and cut into 1/4-inch dice
• 1 tablespoon Dijon mustard
• 1 teaspoon minced fresh marjoram