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Recipe & Guide - Celery Root
Europeans serve this homely vegetable with parsley - celery flavor raw with a sharp mustard mayonnaise. Also called: celeriac Celery root's ugly and knobby appearance betrays its fresh parsley-celery flavour. Popular all through northern Europe, few who dare to try the homely vegetable dislike it. The French traditionally serve celeriac as a raw appetizer or salad.
The crunchy white flesh is julienned (cut like matchsticks) or shredded and dressed with a sharp mustard mayonnaise known as remoulade. Selection and Storage
Usually available from fall to early spring, look for small to medium sized heavy roots. These will be firmer and smoother within.
Press the stalk end of the root to make sure it is not soft which indicates a spongy interior, and sniff for a fresh celery smell. To store, wrap the unwashed root in plastic and store for a week or so.
Preparation and Eating Tips
After cleaning, cut off the root tops and ends. Peel with a paring knife, making sure to cut out the pitted spots.
Slice, dice, shred or julienne the celeriac, and immerse in water with a little lemon juice until used to keep from turning brown.
If celery-root is tough, shred it finely for raw dishes. Celery root can be steamed, boiled, served raw in salads or marinated.
Try grating and using for coleslaw, or use it as a substitute for potato in your favorite recipes. CELERIAC-CHEDDAR CUPS – 20 minutes Try this recipe as a sidedish for a hearty beef-vegetable soup. 10-ouncc package ready-lo-bake buttermilk biscuits
1 cup each broccoli and celeriac, chopped and cooked
5 oz. reduced fat cheddar cheese, shredded
1 large plum tomato, diced
14 cup green onions, minced
1 teaspoon margarine, melted 1. Preheat oven to 400° F. Flatten each biscuit into a circle of about 4 inches.
Into each of 10 muffin pan cups, press one biscuit into bottom and up sides of cup to form a crust.
2. In a small mixing bowl thoroughly combine remaining ingredients and spoon an equal amount into each biscuit-lined cup. Partially fill empty cups with water to prevent them from burning.
3. Bake about 10 minutes, until biscuits are golden. Serve hot, or refrigerate and serve chilled. Yields 10 servings. Nutritional analysis per serving:
Calories-309
Protein-9g
Fat-12 g
Carbohydrates-39.13 g
Dietary Fibre-2 g
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Recipe & Guide - Celery Root
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