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CELERIACCeleriac, or Celery Root, is our unsung hero. A long season crop, we harvest in the fall. Celeriac keeps us going through the winter as we sell it at market and at the co-operative.
While still under the radar, celeriac seems to be gaining in popularity. It can be prepared much like other root vegetables, and has a mild celery flavor. In the early fall, we sell celeriac with its tops. The tops are similar to celery, but not edible raw. The tops would be a great addition to any soup stock, very flavorful, but tough. Most people peel off the outer layer, using a peeler or a paring knife, but it can be eaten after a good scrubbing. Celeriac will keep in your fridge for months, no need for a plastic bag. You can also cut it and put the remainder back, but you may want to put it in a container so it doesn't lose too much moisture. Season: September - May |
Celeriac Recipes and Links
Two NPR Features: The Vegetable World's Ugly Duckling + You Can't Judge a Celery Root by Its Look
Celery Root and Potato Mash - Bon Appetit
Celeriac Pasta - My New Roots
Celeriac Remoulade (Celeri Remoulade)
From David Lebovitz
About six servings
Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished. To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.
1 cup (20g) mayonnaise, homemade or store-bought
2 1/2 tablespoons Dijon mustard
1 teaspoon of sea salt, plus more, to taste
2 tablespoons freshly-squeezed lemon juice
freshly-ground black pepper
2 1/4 pounds (1kg) celery root
1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.
2. Peel the celery root and grate it coarsely.
3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.
Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.
Storage: The salad will keep for one to two days in the refrigerator.
*A reader in the comments pointed out that a vendor on Amazon sells the Moulinex Mouli-Julienne, which seem to be out of stock. A few others commented that they liked the Presto Salad Shooter for grating raw vegetables, such as celery root, in thicker pieces. But I haven’t used one, so can’t personally advise.
http://www.davidlebovitz.com/celery-root-remoulade-celeri-rem/
Celery Root and Potato Mash - Bon Appetit
Celeriac Pasta - My New Roots
Celeriac Remoulade (Celeri Remoulade)
From David Lebovitz
About six servings
Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished. To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.
1 cup (20g) mayonnaise, homemade or store-bought
2 1/2 tablespoons Dijon mustard
1 teaspoon of sea salt, plus more, to taste
2 tablespoons freshly-squeezed lemon juice
freshly-ground black pepper
2 1/4 pounds (1kg) celery root
1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.
2. Peel the celery root and grate it coarsely.
3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.
Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.
Storage: The salad will keep for one to two days in the refrigerator.
*A reader in the comments pointed out that a vendor on Amazon sells the Moulinex Mouli-Julienne, which seem to be out of stock. A few others commented that they liked the Presto Salad Shooter for grating raw vegetables, such as celery root, in thicker pieces. But I haven’t used one, so can’t personally advise.
http://www.davidlebovitz.com/celery-root-remoulade-celeri-rem/
