If you don't have any celeriac recipes in your repertoire, it could be because your first reaction it to ask, what the heck is celeriac? Though it's also known as celery root, celeriac isn’t the root of the stalk celery plant that we’re used to eating. It’s actually a cousin of that celery plant, and it’s grown just for its root, which tastes a bit like a cross between celery and parsley. Its rough, tangled, brown exterior hides creamy-white, smooth flesh that is as delicious raw as it is roasted or cooked. There are good reasons for becoming more familiar with celery root. Celeriac recipes are a good alternative to standard ways of cooking potatoes, if you’re looking for a break from that more commonplace root veggie. It’s a very good source of vitamin C, phosphorus, and potassium, and a good source of fiber, vitamin B6, magnesium, and manganese. And one cup of raw celery root provides a whopping three-quarters of our daily vitamin K requirement. Though we don’t need much of this vitamin, a study done at Tufts University revealed that fewer than 50 percent of men aged 18 to 44 get the recommended 90 micrograms daily.
When buying celery root, look for a small, firm vegetable with as few outer roots as possible. To prep it, use a sharp paring knife or vegetable peeler to peel away the thick outer skin. Grate or thinly slice the celeriac and toss it with a mustard-flavored mayonnaise-based dressing to make the classic French bistro dish known as céleri rémoulade. Or add it to any winter salad. Cubes of celery root can be roasted with a touch of olive oil, baked in gratins, or boiled and pureed. Add celeriac puree to other mashed root vegetables like potatoes or turnips, or serve it on its own.
Read on to see recipes for celery root pancakes and hearty black bean stew, as well as other uses for celeriac.
Whether you shred it into pancakes, add it to salads, or use it in hearty sides and entrées, celeriac can be a fresh addition to your repertoire of winter dishes. Here are some recipes from the Rodale Recipe Finder to get you started.
#1: Vegetable Medley with Creamy Curry Dip. Broccoli florets and sliced celery root, radishes, and carrots go great with a rich-tasting curry dip that’s made lighter with low-fat ricotta.
#2: Tuna and Root Vegetable Salad with Vinaigrette. In this super seasonal salad, lightly cooked parsnips, celeriac, and carrot are topped with seared tuna and a delicious herbed dressing.
#3: Celery Root Pancakes with Crème Fraiche and Caviar. For a change from the traditional wheat or buckwheat blini, top celeriac pancakes with Russian-style toppings.
#4: Root Vegetable Mash. Puree sweet potatoes and celery root together for this tasty alternative to mashed potatoes.
#5: Hearty Black Bean Stew with Winter Vegetables. Root vegetables and black beans are brightened up with cilantro in this nutritious, protein-packed stew.
Filed Under: RECIPES
Published on: March 2, 2010