- Candy Jan 25, 2007 11:46 AM
Celeriac (Celery Root) is peak right now. I got a particularly nice heft one today and am planning on making a 3 Celery soup. It is celery, celeriac, and celery seed all cooked together and pureed with cream. Lovely stuff. I also use it salad. What are your favorite uses?
I love this knobby little root. It is really good simply roasted with thyme and olive oil, I generally peel, cube and toss with s&p, etc.
I also really enjoy it in a salad/side dish with a light grain mustard vinaigrette. If you have a mandoline, cut it into narrow batonettes, kinda like a julienne, then stick it into acidulated ice water before draining and dressing. Something about the cold lemon water makes it extra crispy and the lemon flavor is nice too.
Whenever I over roast it, which I manage to do often, I turn it into either soup or a puree as a side, and I am never dissapointed. Perfect for the cold weather season.
It was pretty funny in the checkout line at the store. The cashier and bagger wanted to know "what is that thing" and the woman behind me wanted to know too and ask about preparation if you have never seen it before take a look at the photo. That one is a bit over a lb. When peeled and trimmed it will come in at about 3/4 lb. They taste kind of like a cross between celery and parsley.
When I lived in Germany, it's what I got from the grocer when I asked for celery. They never could understand what the heck I was talking about... green, stalks, crispy...
As a diabetic, I mainly use it as a mashed potatoes replacement. I mash potatoes for the rest of the family and mash/puree celeriac for me... add butter & cream, of course... I'm cutting simple starches, not flavor. They end up eating my mashed celeriac.
CELERY ROOT AND PARSNIP GRATIN
I cooked this dish for the first time this past Christmas. All ten people at the table immediately declared it had to be a staple every time we sat around the table. It was just wonderful.
A couple of notes: I never get too worried about exact measures with gratins. I sliced a bunch of celery root and parsnips in the food processor and then made layers in the gratin dish (I used a deep-dish pie dish) according to the layers in the recipe. After arranging the gratin, I covered it with foil and then put a plate on top, with cans, to press it down, which worked beautifully when it baked, the layers were compact and tight and so creamy. Also, I had two pie dishes, so I made a second one and cooked it the same day, then froze it. We just ate the second one last week (straight from the freezer to the oven) and it was just as wonderful.
CELERY ROOT AND PARSNIP GRATIN
Total time: 2 hours, 10 minutes
Note: This recipe calls for a 9-inch gratin dish or deep dish pie plate.
1 tablespoon butter
1 tablespoon finely chopped shallots
1 tablespoon finely chopped garlic
1/2 cup plus 2 tablespoons heavy cream
1/4 cup plus 1 tablespoon milk
2 teaspoons salt
1/2 teaspoon finely ground black pepper
1 pinch nutmeg
2 large celery root (about 2 1/2 pounds total)
2 to 3 parsnips (about 1 pound total)
1/3 cup plus 2 tablespoons crème fraîche, divided
1/2 cup grated mozzarella cheese
1/4 cup grated Fontina cheese
2 tablespoons fresh bread crumbs
1. Melt the butter in a heavy pot over medium heat. Add the shallots and garlic and sweat them until tender, about 2 minutes. Add the cream, milk, salt, pepper and nutmeg. Bring the mixture to a simmer, then remove from heat to steep while you prepare the vegetables.
2. Heat the oven to 450 degrees. Peel and very thinly slice the celery roots and parsnips (about one-eighth inch thick), either using a mandoline or by hand. In a 9-inch gratin dish or deep dish pie plate, spread one-third cup crème fraîche. Add a layer of parsnips, then a layer of celery root, then spoon over about 3 tablespoons of the cream mixture. Repeat the process until the last layer reaches the top of the dish.
3. Cut a piece of parchment the same size as the top of the gratin dish or pie plate, lay it over the top layer, then cover the dish with aluminum foil, sealing around the edges. Bake for 45 minutes. Remove from the oven and let sit for 30 minutes. Reduce the oven temperature to 375 degrees. Top the gratin with the remaining 2 tablespoons crème fraîche spread evenly over the top. Sprinkle on the cheeses and bread crumbs. Bake for 20 to 30 minutes until the cheese is melted and the gratin is nicely browned. Serve hot.
Each serving: 243 calories; 6 grams protein; 24 grams carbohydrates; 4 grams fiber; 15 grams fat; 9 grams saturated fat; 45 mg. cholesterol; 803 mg. sodium.
I've used it in Arthur Schwartz' Ukranian Borscht. It goes well in a lot of different root soups.
I just got some yesterday and am going to try it tonight for the first time. I've got a recipe for a soup of celeriac, chickpeas, and savoy cabbage from the River Cafe Green book. Looking forward to trying it; everything else from that book seems to be wonderful!
I love it cut into smallish cubes and roasted with olive oil. Try squirting lemon juice on it about 5-10 minutes before you take it out of the oven -- adds a nice depth of flavor.
I've also braised in chicken stock and lemon juice (sometimes along with fennel) until it's really soft & creamy.
Try this one...i use it at xmas & family get togethers...converted a whole family onto it this xmas as they had never heard of it or tasted it before. Make sure you use ripe pears, i reduce the amount of pears otherwise it seems a bit strong and overpowers the celery flavor.
You guys have me inspired. I picked up two roots on the way home from work. I'll make the three-celery soup this weekend with one, and I haven't decided whether to use one for salad, to roast it, or puree it. I've been looking for some variety in our veggies. With stalk celery, the white root/core is always for the cook!
one of my very early home cooking posts (as freddie, my prior CH incarnation) was about this gnarled tuber, and i got great feedback. i went on a wild celery root buying and cooking streak, and ultimately decided that i just don't like the taste of it. the gratin here: http://www.chowhound.com/topics/28134... was promising, but eh, i don't like celery root.
the only preparation i ended up liking was plum's celery root chips
http://www.chowhound.com/topics/28081... which i'm glad to have been reminded of, and i'll make again...but with sweet potatoes and parsnips.
Did not make the three celery soup yet (but still have another root in the fridge to do that.). Made a slaw with shredded raw root and apple dressed with a lemon juice/mustard/mayo/sour cream concoction. Good as a salad or as a sandwich topping.
My husband does most of the shopping and wants to eat more vegetables. I said well, you have to buy them then. The next day he came home with something that looked like a shrunken head. I knew what it was but not how to use it. Your recipe sounds very good. Could you send it to me? I've got to start doing better with vegetables.
Peel it well. If the top looks like it had one main stalk coming out then it may be fibrous about 1/2" under the surface. If it looks like it just had a bunch of scrawny celery stalks coming out of the top it should be tender. Just a thought when selecting one.
Once it is well peeled, you can use it like potato. Chunk it up and add to stew, or chop an onion, saute in butter or oil, add some sliced regular celery (1 or 2 stalks) if you have them, then the peeled and chopped (spoon size) celery root. Cover with chicken stock and simmer til tender. Depending on how you like your soup you can puree it or leave it as is. Potato is also good added to this, but then like me you find you have a LOT of soup.
While you're waiting for Candy, here's a soup just using celeriac:
I softened some onion, garlic and chopped bacon, then added celeriac chunks and cooked it in veggie stock (concentrate from a bottle) till it was done. Then added a pack of chestnuts. It all went into the liquidiser and got processed down - now frozen in 2 person portions. Lovely silky texture and we'll be having it as a starter tomorrow for Xmas Eve dinner - a swirl of cream in the bowl and a sprinke of parsley might make it look even better.