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CELERIAC
Celeriac, or celery root, is a variety of celery that makes a large tuberous edible root. It doesn't make tall
stalks like ordinary celery, but it's leaves can be used as a celery flavored seasoning. Celeriac is usually
harvested in the fall and winter. 2008 will be our first year growing it, so I don't have a lot of experience with it yet.
Celeriac has a tough stringy skin that should be peeled or sliced off with a knife. The white fleshy interior can be shredded and used raw in coleslaw and salads. It can also be cooked like other root vegetables (see beet page for a roasted vegetables recipe). It is good boiled or steamed and prepared like mashed potatoes too. Celeriac discolors quickly after it is cut (kind of like apples do), so if you are serving it raw, it is important to toss it with an acidic dressing (something with vinegar or lemon juice) immediately after shredding or else it will turn brown. Celery root is also hard to cut, like winter squash. If you find it hard to cut you can try using a chef's knife and a rubber or wooden mallet to hammer the knife through the root to slice it. Also, there is often a soft part in the center, sometimes called the kernel, which should be removed. FAVORITE RECIPES: Creamed celeriac soup 1 celeriac 2 carrots 1 celery stalk 2 potatoes 2 garlic cloves 1 shallot or small onion Fresh parsley 1 cup chicken (or vegetable) soup stock 1 cup water Olive oil Salt and pepper 1-2 bay leaves (optional) Cream (or evaporated milk)(optional) Wash peel and prepare all vegetables by cutting them into fairly large chunks--except the garlic and shallot/onion which should be finely chopped. Heat a soup pot with a little olive oil and sautee the shallot, garlic, and celery stalk for a couple minutes. Add the other vegetables and sautee another 5 minutes on medium heat. Pour in the water and soup stock (should cover or almost cover chopped vegetables). Bring to a boil, reduce heat, add salt and pepper, and simmer about 20 minutes until vegetables are tender. If you used bay leaves, remove them before you puree the soup. If you are lucky enough to have one of those hand mixers that you just stick in the pot to puree everything, do that! If you are still in the stone age like me, use a blender or food processor to puree a small amount of the soup at a time. For a richer soup, use cream or evaporated milk to thin it to the proper consistency. For a lighter soup, use water or additional soup stock. You can also skip the whole pureeing step and chop the vegetable pieces into bite sized cubes for a chunky vegatable soup. Celeriac Remoulade 1/2 cup mayonnaise 2 Tbsp Dijon mustard 1 Tbsp fresh lemon juice 2 Tbsp chopped parsley 1 lb celery root - quartered, peeled, and coarsely grated just before mixing 1/2 tart green apple, peeled, cored, julienned Salt and freshly ground pepper Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. This coleslaw-like salad is often served as a side to seafood, especially salmon. But it's a great side salad to almost whatever. Celeriac Salad 1 celeriac Fresh mint and parsley Salt and pepper For the vinaigrette: 1 tsp mustard 1 tsp sour cream 2 tbsp balsamic vinegar 3 tbls olive oil Salt and pepper First prepare the vinaigrette in the bowl you will you use for the salad so you have it ready. Peel the celeriac and remove soft parts. Grate the celeriac and chop the herbs very finely. Add them to the dressing and toss to coat evenly. Chill and serve as a refreshing side dish. |