what to do with celery root?
- freddie Nov 8, 2005 06:26 PM
i got inspired to buy some celery root today at the farmer's market, but now that i'm home, i'm at a loss. do you have any favorite recipes? (prefer relatively healthy, veg options for lazy people who like to eat deliciously).
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.
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.
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.
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 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.