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Celeriac

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Got it in my farm drop this week. What do YOU do w it?

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  1. Treat it like potato -- cubed and roasted, or steamed/boiled and mashed (just heads-up you won't need much liquid) -- simmered into a soup

    It's a really delicious vegetable, well worth enjoying. It tastes like celery, but has the texture of a root vegetable.

    It's also really good for you - lots of vitamin C, and very low in calories.

    down there at the bottom of the page, there are links to:

    Celery Root Puree: http://www.chow.com/recipes/28906-cel... (I've also made it with JUST celeriac...but it's better with potato, as it has a better body and a little more subtle flavor

    )

    and Celery Root Soup: http://www.chow.com/recipes/28907-cel...

    and Celery Root and Mushroom stuffing: http://www.chow.com/recipes/28904-cel...

    2 Replies
    1. re: sunshine842

      "It's also really good for you - lots of vitamin C, and very low in calories"

      Any idea if it's a good sub for potatoes if you're low-carbing?

      (This question is for my husband. I'm eating a huge bowl of pasta as we speak)

      1. re: iheartcooking

        absolutely, positively a low-carb sub for mashed potatoes.

        We don't low-carb, but hubby asks me to make celeri puree regularly. Probably for dinner tomorrow night.

    2. sunshine842 pretty much covered the celery root basics, but there's also celery root chips;(like potato chips) thinly slice wedges on a mandolin, deep fry and season with salt and a little ground cumin; celery root makes a great coleslaw on it's own or with other coleslaw vegetables, and of course there's the classic French celery root remoulade; I've linked Julia Child's and David Lebovitz' (with nice photos) recipes here; there's many other variations on this theme on the web:

      http://www.globalgourmet.com/food/rec...
      http://www.davidlebovitz.com/2010/04/...

      The epicurious link takes it steps further with some other offerings, particularly the celery root-apple soup and the celery root pommes Anna, which are both delicious:

      http://www.epicurious.com/articlesgui...

      Celery root is a great vegetable, enjoy!

      1 Reply
      1. re: bushwickgirl

        can't believe I forgot celeri remoulade *facepalm*

      2. Make yourself a good garlicky aioli (or just commercial mayo mixed with lots of crushed, minced garlic), mix with a big pile of grated raw celeriac and a bit of salt. One of the best things you can put in your mouth.

        1. We actually shave it very thinly on a mandoline and add it to salads. It is absolutely delicious raw.
          If I am making a celeriac puree, I cut it with potatoes so that it has a better body and the flavour is a bit less intense. I have served it in the past with braised oxtails.

          1 Reply
          1. re: icey

            Yes, pureed celery root, with or without potatoes, is great as a side with braised meats or a nice simple roast chicken.

          2. We steam our celery root until it can easily be pierced with a paring knife. Peel and cut into chunks while still hot, and cover with red wine or balsamic vinaigrette. After a couple hours the celery root has absorbed tons of flavor -- it is delicious this way!

            1. Another vote for remoulade. I love mine with mayo, dijon mustard, S&P, parley and CAPERS!

              Also very good in vichyssoise - just add it in with the potatoes. Yummy!

              1. I use it in chicken soup and for broth for gefilte fish-
                I like using the green tops-they don't usually come with them.