Tuesday, April 3, 2012


CELERIAC: A Humble Nutritious Root with Gourmet Potential (from John Scheepers Kitchen Seeds)

Celeriac is low in starch and high in fiber, potassium, magnesium, and vitamins C and B6. To get at its delicious interior, you need to remove its bumpy exterior, and a vegetable peeler isn't up to the task. Use a knife to slice off about a quarter inch all around until you have a dense, creamy white globe. How might you ask, should I use it? It is a perfect addition to soul-satisfying winter soups and stews. We love tossing chunks of Celeriac with other root vegetables, drizzling them in olive oil and sprinkling them with kosher salt and black pepper for a good roasting. Raw Celeriac is nice shredded in tossed salads or coleslaw. In Paris, every local bistro offers a version of "remoulade" ~ Celeriac that is cut into matchsticks, steamed briefly, and then slathered with a mustardy-mayonnaise sauce.

It is fun to experiment with Celeriac in place of, or in combination with, Potatoes in traditional recipes for gratins and mashes. If you're watching calories, you'll be happy to know that Celeriac has just 25% of a Potato's starch. Try cooking equal amounts of Celeriac and Yellow potatoes until fork tender, then mash them together with cream and a little butter.

Four Season Farm, Harborside, Maine
Celeriac Cutlets
Egg beaten
Bread crumbs
Parsley chopped fine
A German vegetarian friend gave us this old family recipe: Peel one celery root per person, cut them in half and parboil until not-quite-tender. Slice them into pieces a half inch thick, dip them in a beaten egg and roll in breadcrumbs until thoroughly coated. Fry on both sides in lots of butter until crisp. Serve hot, sprinkled with parsley and a few squeezes of lemon.

Good ole Martha Stewart has a number of great recipes for Celeriac. Click here for her top 10.

Celeriac Rémoulade
Gourmet  | January 1994

§  1/4 cup mayonnaise
§  2 tablespoons crème fraîche or sour cream
§  1 tablespoon minced dill pickle
§  1 tablespoon minced fresh parsley leaves
§  2 teaspoons fresh lemon juice
§  1/2 teaspoon capers, minced, if desired
§  1/2 teaspoon Dijon mustard
§  a pinch dried tarragon, crumbled
§  2 small celeriac, peeled, cut into matchstick pieces or shredded

In a large saucepan of salted boiling water cook celeriac 2 minutes. Drain in a sieve and refresh under cold water. Dry completely.

In a small bowl stir together remaining ingredients until combined well. Add celeriac to sauce and stir together. Chill salad until ready to serve.

Smashed Celeriac
Jamie Oliver

§  1 celeriac, peeled and cubed
§  olive oil
§  1 handful of fresh thyme, leaves picked
§  2 cloves of garlic, finely chopped
§  sea salt and freshly ground black pepper
§  3–4 tablespoons water or stock

Sautee cubed celeriac, thyme and garlic in olive oil, for 5 minutes on high heat. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Serve as a side dish with any meal.

There are many Celeriac Soup recipes - but this one sure looks interesting...!

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