what to do with celery root?
Homemade celery salt, per Fergus Henderson:
1.5 c Coarse Sea Salt
1lb Peeled, grated celeriac
Mix salt and celeriac together in a plastic container. Refrigerate for 2 days. Lay out on baking pan and bake for 2-3 hours at 200F until dried out and crispy. Check the mixture from time to time to ensure that there is no singeing. Grind dried mixture in either food processor or mortar and pestle.
Henderson suggests using on boiled eggs.
Use it any place you would a turnip or rutabaga, particularly in root vegetable melanges.
Peel and slice thick as an ingredient when making stocks.
Slice thin or julienne as a salad addition. It's the perfect substitute for carrots, radishes, daikon or whatever you usually add for a crisp note.
At our local winter farm market, this recipe was just demo'd last Saturday. It was delicious. THey're kind of like potato latkes but with celeriac added.
Celeriac Hash Browns
1 lb celeriac
1 med potato
1 Tbsp celery seed
1 tsp caraway seed
1 tsp thyme
salt and pepper
Wash and peel the celeriac and potato. Grate both into a bowl. Press out all the liquid from the grated vegetables (very important!). Grind celery and caraway seeds in mortar & pestle or spice grinder. Add ground seed, thyme, salt and pepper, and beaten eggs to the vegetables and mix thoroughly. Heat a non-stick pan on medium high heat with just enough oil to coat the bottom of the pan. Make little patties with the mixture no thicker than 1/2 inch. Fry patties in batches. Pan fry until crispy on both sides (about 4 minutes). May need to adjust the heat. Serve with maple syrup, sour cream, yogurt, apple sauce or other toppings.
Just cube it, inch size, and roast it in the oven with a little EVOO and salt and pepper. yum.
Did anyone suggest the best, Celery Root Remoulade?? This cannot be beat. There are various versions. This is a very good standard version:
Celery Root Remoulade
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
freshly ground black pepper
Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.
yes! I've gotten celery root for the last couple of weeks in my CSA box and quite frankly we made soup from it and almost gagged. Just not to our taste. But I used it to make vegetable stock and that came out great. Now my freezer is full up with homemade stock thanks to the celery root, onions, carrots, etc. from the CSA.
I have added Celeric to my mashed potatoes for about the last 10 years. It adds flavor, texture and nutrients. If you are staying vegetarian, try making a mushroom ragout with portibella, button, wild and dried mushrooms (garlic and onions) and little red wine . Adding some veggie broth mixed with flour or corn starch at the end makes a nice gravey.
i'm rarely on home cooking, but this board is awesome! thank you all! i am so excited to try some of these ideas (and then to buy more celery root to try some more).
now if anyone knew what the magic in the sullivan street bakery (in nyc) celery root pizza is... i am guessing there's some onion (and maybe some fennel?) sliced up and roasted. delicious
Roasted celery root chips - pare off knobbly skin, slice very thinly, toss with olive oil, a dab of dijon mustard, a squeeze of lemon juice and salt/pepper.
Roast at 450F in a single layer on nonstick cookie sheet(s) until the edge crisp up. 20 minutes usually does the job.
Very quick! I usually make this to accompany sandwiches or some other top-speed weeknight meal.
Thanks Plum.. I am going to make these tonight. A fabulous chef.. John Brown of the New england culinary institute makes these often. I havent been around the school in awhile to eat them.. so now I am going to try making my own. I also bought some turmeric (root) today... I am going to grind it up and sprinkle it on top. I'll let you know how it goes.
Celery root and apple salad.
Slice root into slivers and boil until almost tender. Rinse with cold water and drain. Cut apple into slivers and toss with lemon juice. Mix up a dressing of salt, white pepper, sugar, cider vinegar, neutral oil. Toss all together. Some toasted walnuts are nice too.
Try this soup: Melt 4 tbs. butter in a large soup pot over medium low heat. Then add 1 lg. chopped onion and cook until the onion wilts. Chop 1 bunchof celery, reserving the leaves for a garnish and add to the onion, thinly slice 2 lbs. celery root and add to the pot along with a level tsp. of celery seed an d bay leaf. Cook for about 10 minutes, and do not let the vegetables brown, stir occasionally.
Add 10 C. chicken stock to the pot, bring to a boil and then reduce the heat an d simmer for half an hour covered. Remove the lid and simmer for an additional half hour.
Strain the soup into a large bowl and remove the bay leaf. Puree the vegetables in a food processor adding just enough broth to make a smooth puree. Then return the puree and broth to the soup pot and add 1 c. heavy cream. Stir well and heat to serving temperature and yaste for seasoning, you will probably want to add some salt and freshly gorund white pepper. Ladles into bowls and ganish with chopped celery leaves.
That is going to serve 8, you can cut the recipe in half.
I adore celery root and echo the other suggestions! I actually like it blended w/ a little potato or cauliflower to give it some dimension.
Most common thing that I do is to boil chunks w/ potato and puree in my food mill. Add some warmed buttermilk, butter, S&P, and nutmeg. Like fluffy and light mashed potatoes. Really good w/ beef or pork and some jus.
Think it would be great sliced in a gratin w/ some thyme and gruyere cheese.
Creamy soup is great too. I like to add chives and sometimes will saute some onions and shiitakes to mix in.
I recently had it in a fall salad at a restaurant in which it was cubed and lightly pickled.
Celery root makes a fantastic creamy soup. Saute some onions, add a little garlic and cubed celery root. Cover and braise until tender. Add stock (or water) and some white wine and simmer for a while. In the end add a little cream and puree the whole thing.
Or you can mix it with potatoes for a heavenly gratin dish. If you add some smoked trout between layers, you have a great one dish meal.
I fell in love with Seleriesalat in Germany many years ago. The Germans julienned it and ate it with a simple vinegar and oil dressing. Sometimes I thought they softened a little by blanching the juliennes.
I've just used lemon juice and olive oil and leave it in the refrigerator for a day.
I'm sure there are more authentic recipes on the internet.
Tons! I recently discovered celery root myself, after I ate it at a friend's house.
- mash it, alone of with potatoes (start with the mix until you get used to the flavour)
- roast it - again, better to start with a combo of roots
- making fries or chips out of it (I make chips with a dehydrator)
- cubing it into veg soups, or making a puréed soup of it
- grating or julienning it into salads - try a healthy version of the typical remoulade, using yogurt instead of mayo
Basically, experiment! It tastes like a cross between celery (duh) and a potato.
OFGS use good mayo with dijon mustard and a bit of sour cream or creme fraiche to make a truly delicious celeri rave remoulade. Don't go screwing around with a good French recipe. We had this as a first course last turkey day everyone loved it. No low fat or worse no-fat yoghurt!
For a great atypical salad, cut in half, cook it briefly in chicken stock, slice into sticks (roughly 1 inch by 1/4 inch square), mix with mustard/mayo, mustard/sour cream, or mustard/yogurt, and chill. Try to use the mustard with whole seeds as this makes for a pleasing appearance.