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What Do YOU Do With Celeriac Leaves?

Gio Sep 9, 2011 05:56 AM

Yesterday we bought a fresh celeriac, smallish, but with the most beautiful bouquet of bright green long stems and leaves attached. The leaves are larger than regular celery leaves. At home I snapped a few leaves off, washed them and tasted. The flavor was sweet with a definite celery stalk finish but milder. Delicious. I thought of an Asian stir-fry, incorporating a few leaves in a salad, adding a few to a soup, IOW, I want to use them for more than just a garnish.

Searching this site brought nothing, and although Googling "celeriac leaves" did bring up some interesting sites I'd like to know how other CH home cooks use these leaves - or if they don't.

  1. monavano Sep 9, 2011 06:13 AM

    I think you've covered it; salads, stir fry is interesting, soup stocks. They're not like beet or turnip greens which sautee up nicely. I'd use them as garnish/flavoring.

    2 Replies
    1. re: monavano
      Gio Sep 9, 2011 06:18 AM

      Thanks Monavano. It's really quite a nice looking bunch of greenery. I might just stick a few stems in a small vase and call it The Centerpiece.

      1. re: Gio
        monavano Sep 9, 2011 06:59 AM

        I love it! Repurposing. How very Barefoot Contessa of you!

    2. chefathome Sep 9, 2011 01:06 PM

      You know what's a cool idea? Dry them in the oven on low heat and blend with sea salt for your own celery(iac) salt. I do this with celery leaves, too.

      1. r
        Rella Sep 9, 2011 01:21 PM

        So wonderful to find a celeriac bulb with leaves. I was curious and found this:

        http://communityfarms.org/index.php/c...

        "Celeriac's leaves and stalks are edible and can be used to flavor soup stocks, but use sparingly as they are more potent than common celery. The leaves can also by thinly sliced and used in place of celery leaves or parsley."

        1. Gio Sep 9, 2011 01:32 PM

          @chefathome: That IS a cool idea..thanks!

          @ Rella: Yes, that's one of the sites I got this morning. My leaves are better than your leaves, though...LOL

           
          2 Replies
          1. re: Gio
            chefathome Sep 9, 2011 02:38 PM

            Wow - those ARE good leaves! I can see how it would be a pity to allow them to go to waste.

            1. re: Gio
              r
              Rella Sep 9, 2011 03:08 PM

              Great picture - thanks for sending it. It will go in my 'voluminous' cooking files. I can see why - if yours were even remotely as good - that one would never want to waste them.

              P.S. I never waste celery leaves either. Decades ago, when I had limited taste buds, I was in a little restaurant/bar where I had a teeny portion of their spaghetti - I can't recall the sauce enough to replicate it - but when I asked what they did different to make it taste so good - they smiled and said that they added celery leaves. Never underestimate their use, I say. (Now they go into my juicer.)

            2. chefj Sep 9, 2011 04:56 PM

              They are wonderful Tempura-ed or for Bhaji (pakoras).

              2 Replies
              1. re: chefj
                chefathome Sep 9, 2011 06:33 PM

                Oh, they would be! I have never done either with celeriac leaves.

                1. re: chefj
                  Gio Sep 10, 2011 09:29 AM

                  I'm more apt to shallow fry fritters rather than deep fry so I'll try that too. Perhaps with corn or grated zucchini?? Thanks!

                2. s
                  sasha1 Sep 9, 2011 06:52 PM

                  Just a couple of days ago, I diced some very small and added it to fried rice. Also, I put them in my freezer bag of veg peelings for stock.

                  2 Replies
                  1. re: sasha1
                    Gio Sep 10, 2011 09:23 AM

                    Oh good... minced for fried rice and stems for stock...Many thanks for that.

                    1. re: Gio
                      s
                      sasha1 Sep 11, 2011 10:06 PM

                      Happy to help! Ever since I moved to a more environmentally forward town a number of years ago, I can't seem to bear throwing anything away :)

                      Most of my veg peels, ends, etc. end up in a freezer back for stock. Or in the compost bin. It turns out if you religiously keep all your onion ends, celery ends and leaves, and washed carrot peel, you don't need to use whole of any of these for stock. So it saves a few pennies too!

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