Celery Root Recipe

I found several but

I found Joe's Ceelery Remoulade, GayR's Celery Root and Peas, and a Celery Root Slaw by Susan. Just looking for something new. I want the taste of the celery root to come through, not to be covered up by other tastes. Something light.

 
Celeriac and Apple Salad

CELERIAC AND APPLE SALAD

1/3 cup mustard vinaigrette (75ml) (see recipe below)
1 celery root, 14 to 16 ounces
Juice of ½ an orange
1/2 cup diced carrots (125ml)
1 large granny smith apple, quartered, cored, and sliced into matchsticks
3 tbsp chopped hazelnuts (45ml)

Mustard Vinaigrette
2 tbsp red wine vinegar (30ml)
2 x shallots, finely diced
1 x garlic clove, minced
pinch of salt and pepper
1 tbsp Dijon mustard (15ml)
1/3 cup hazelnut oil (75ml)
1/3 cup canola oil
2 tbsp chopped shallots (30ml)
1 tbsp chopped parsley (15ml)

Directions:

Thickly peel the celery root as you would an orange, then cut into1 cm thick disks and cut again into matchstick sized pieces. Place the celery root in a bowl of acidulated water (water with orange juice added) to prevent browning while preparing the remaining ingredients.

Once all of the dressing has been prepared, (directions follow), strain the celery root matchsticks and toss into large bowl. Add the apple and carrot strips and mix together.

Pour dressing on salad just before serving and garnish with chopped hazelnuts.

Mustard Vinaigrette:
For the vinaigrette, blend the Dijon, red wine vinegar, chopped garlic, and chopped shallots. Add hazelnut oil until thick. Pour into a bowl and stir in some chopped parsley and chives.

Yield: 4

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6481

 
Simple Root Vegetable Slaw

SIMPLE ROOT VEGETABLE SLAW

Ingredients

2 pounds mixed root vegetables, such as turnips, carrots, parsnips, rutabagas, celery root, golden beets (if using red beets, keep them separate and mix in only at the end)
2/3 cup good quality extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon minced shallot
1 tablespoon dijon mustard "(I like whole-grain)"
1 tablespoon honey
1/2 teaspoon sea salt, plus more to taste
freshly ground black pepper, to taste

Directions

Peel the skins off of your root vegetables and shred them either by hand or with the shredding blade of a food processor. Place all the shredded vegetables in a large bowl.

Make your vinaigrette: in a medium bowl, whisk together the minced shallot, mustard, vinegar, salt and honey. Whisking all the while, stream in the olive oil and keep whisking until you have an emulsion. Season to taste with a little more sea salt and pepper, as you like.

Pour the vinaigrette over the shredded vegetables and toss thoroughly. Taste and season with more sea salt and freshly ground black pepper, according to your taste. Let sit for 10-30 minutes to allow the flavors to blend.

Inspired by Full Plate Farm Collective’s CSA coordinator

http://eggsonsunday.wordpress.com/2009/01/15/simple-root-vegetable-slaw/

 
REC: Celeriac Pur

Celery root has such a mild, unassertive flavor that you rarely see recipes for it alone, or simply treated. This is about as pure as it gets. Or you could cube and glaze like carrots. Or mash with potatoes, 1 celery root to abt. 5 lb Yukon Golds, and mash with some creme fraiche, whole milk, and butter.

Treat this puree like you would mash potatoes. Great with game and roasted meats, apparently.

Celeriac Purée
Makes 4 to 6 servings

1 large celeriac
Juice of 1/2 lemon
1/4 cup milk
1 bay leaf
1 tsp salt
3 Tbsp butter
1/4 cup heavy cream
Pepper

Peel the celeriac, and cut it into roughly 1-inch pieces. Put the celeriac, lemon juice, milk and bay leaf in a large pot. Add 8 cups water and the salt, bring to the boil, and simmer until the celeriac is very tender.

Drain, reserving a cup of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac. Working in batches, purée until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt.

(From "French Taste," by Laura Calder)

 
Meryl, thanks

I think the celery root I have is big enough to try both recipes. Many thanks.

 
Or one salad and the puree

Since there is just the two of us I can try two items. Thanks Shaun.

 
REC: Celeri Remoulade

Celeri Remoulade

Grate one large peeled celeri root and toss it with lemon juice and salt right away to keep it from discoloring. Make a dressing with 1/2 cup mayo, 1/2 cup creme fraiche (or 1/4 cup each sour cream and heavy cream), 3 Tbs. Dijon mustard, S&P. Fold in just enough to coat. It's best made a few hours ahead.

 
Celeriac Remoulade (A different version)

Celeriac Remoulade

Recipe by Laura Calder

* 1 lb. celeriac (1 medium)
* 1 x Granny Smith apple
* 1 x egg yolk
* 1 tsp white wine vinegar
* 1 tbsp grainy Dijon mustard
* 1 cup grapeseed oil
* Salt and pepper
* Lemon juice, to taste
* 2 tsp crushed fennel seed


Directions:
Celeriac Remoulade

1. Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving (several hours is fine: some would even argue it's de rigueur).

 
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