 WHAT DOES IT LOOK LIKE? Contrary to what its name might imply, celery root is NOT the root of common celery. Celery Root, or "Celeriac", (Apium graveolens Rapaceum Group) is a specially selected Cultivar Group of celery, grown as a root vegetable for its large and well-developed taproot rather than for its stem and leaves. The root is used when it is about 10-12 cm in diameter, or the size of a large potato. Grown especially for its large, knobby root (ranging in size from an apple to a cantaloupe), Celery Root is a brown vegetable topped off by a cluster of leafy green stems. Since these stems and/or leaves are inedible, they are often removed before reaching the market. The heavy brown skin, once peeled away reveals a creamy white interiorWHAT DOES IT TASTE LIKE? The mild flavor of Celery Root is reminiscent of both celery and parsley and is enhanced when boiled, braised, sautéed or baked. Celery Root may also grated, julienned or shredded and added raw to salads WHEN IS IT AVAILABLE? There are numerous cultivars available, especially in Europe, where root vegetables are popular. Among the types are 'Prinz', 'Diamant', 'Ibis', and 'Kojak'. Seasonality: Available October - April WHAT DO I DO WITH IT? Selection & Storage: Choose small to medium roots that are firm and clean. Avoid soft spots which indicate decay. Refrigerate unwashed in a plastic bag for up to a week or more. Celeriac has good keeping properties and should last three to four months if stored between 0° and 5° C and not allowed to dry out. NUTRITION FACTS Serving Size 1/2 cup (78g) Servings Per Container Amount Per Serving Calories 30 Calories from Fat 0 % Daily Value* 0%Total Fat 0g 0%Saturated Fat 0g 0%Cholesterol 0mg 3%Sodium 80mg 2%Total Carbohydrate 7g 4%Fiber 1g Sugars (Not Available) Protein1g Less than 2%Vitamin A 10%Vitamin C 4%Calcium 2%Iron . WHERE CAN I GET IT IF MY GROCER DOESN'T HAVE IT? Some major web sites are: - Buy Fresh Celery Root at Melissa's Farms - Buy Celery Root Seeds at Victory Sees - Celery Root Growing Information at The Gardeners' Network
4 tablespoons Olive Oil Kosher sald and Pepper to taste or your favorite seasoning salt Prehead oven to 400º F. Line a large baking sheet with foil if desired ("release" works for me). Wash and peel the celery root. Cut into french fry shapes. Put in bowl with olive oil and toss to coat. Place on prepared baking sheet in rows ion a single layer.. Bake on center rack for about 30 to 40 minutes or until tender. Turn with spatula occasionally. Remove from oven and season to taste.
2 Celery Root peeled trimmed and cubed Place the celery root and potato in a pot and cover with cold water ove rhigh heat. Add the kosher salt and bring to a boil. Cook Partially covered 15-20 minutes or until fork tender. Drain thoroughly and return to the pot. Mash with a potato masher or fork. In a sauce pan, heat the cream and melt the butter until hot. Gradually pour the cream and butter mixture into the mash while stirring. Keep adding the cream mixture until desired consistency is met. You may or may not use all of the cream. Serve hot. Note: Crumbled bleu cheese would make a nice garnish for this masher. Nutritional Facts Based On: 1/2 pound of Celery Root, 1/3 pound of Yukon Gold Potatoes, 1/2 cup of Heavy Cream, teaspoon of Kosher Salt Nutrition Facts Serving Size Servings Per Container Amount Per Serving Calories 260; Total Fat 23 g; Saturated Fat 14 g; Cholesterol 65 mg; Sodium 520 mg; Total Carbohydrate 13 g; Fiber 2 g; Sugars 2 g; Protein 2 g
(Selleriesalat mit Apfeln)
1/2 cup Mayonnaise In a large mixing bowl, beat together the mayonnaise, sour cream, dill, parsley, salt and a few grindings of pepper. Gently stir in the apple slices, cover the bowl, and set aside. With a small, sharp knife, peel the celery root and cut it crosswise into 1/8 inch slices. Drop the slices into enough lightly salted boIling water to cover them completely, and cook, uncovered, over moderate heat for 20-25 minutes. or until the root shows only the slightest resistance when pierced. Drain thoroughly and pat the slices completely dry with paper towels. Add the celery root to the dressing and stir gently to coat the slices thoroughly. Taste for seasoning, and serve at once, or refrigerate and serve chilled.
1.5 pound celeriac Peel the celeriac and cut into small sticks, slightly less than 1/8 inch thick and 1.5 inch long (I have a Borner V-Slicer (bought in US) which does it perfectly with the 2mm julienne blade). Stir the Dijon into the Mayo and add it in enough quantity to coat the sticks but not swamp them. Add lemon juice and pepper to taste -et voila! Notes: You can coarsely grate instead of using sticks. I have done that when in a hurry and it works fine. Sometimes, if the celeriac looks a bit old and tired, I blanch the sticks for about 30 seconds in boiling water, drain and spin dry in a salad spinner. It softens them for easier chewing! I much prefer it raw though. It pays dividends to sprinkle the lemon juice on the sticks first and coat them. The little beggars brown very quickly. Also from brianjwood: I also use celeriac braised in stock, as a veggie Or added to a veggie stew And also cubed with carrots (about 3/16 to 1/4 inch ). Stir fry the carrots and celeriac in your choice of oil/butter until softened slightly, splash in some white wine and add a portion of petit pois (mine are always frozen.) Add chicken stock to just cover and simmer for about 10 mins .Season to taste. I sometimes thicken it slightly with cornstarch & stock. They are DELICIOUS . Serve with cutlets, chops, lamb leg steaks, chicken etc
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