Roasted Glazed Celery Root with Leeks and Grapes | America's Test Kitchen

Ingredients

• 2 pounds celery root , peeled and cut into 3/4-inch pieces
• 2 large leeks , white and light green parts only, cut in half lengthwise, then sliced thin
• 3 tablespoons jelly, grape
• Salt and pepper
• 3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)
• 1/4 cup water
• 1 cup red seedless grape , halved
• 2 teaspoons chopped fresh tarragon leaves