Currently viewing the tag: "celeriac"

It seems I’ll try grilling anything at least once. This worked! As in a restaurant with a beef steak, the celeriac is started on the grill and finished in the oven. The asparagus acts as a garnish, and you can go with a few different dressings for your “sauce”.

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Whenever I work with root vegetables, I am bound to wonder, at some point, what it is like roasted whole. Here is one answer to that question.

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imageHere is a celeriac purée offered by one of our subscribers. It is sprinkled with pomegranate seeds and sliced almonds and is topped with tofu baked with dandelion greens and fennel.

When blending the purée, add some milk and labne or yogurt/kefir, and tahini lemon sauce. You can also use butter in the celeriac… and a little lemon juice.

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I love gratins. I like to experiment with various ingredients and see how well they go together. Knowing that celeriac and potatoes go well as a mash, I was pretty sure this would work well also. It sure does. This light version of a gratin does not use cream or cheese.

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This gratin is for those who love the flavor of garlic. The nice thing about this is that using the green garlic gives you lots of flavor but leaves the pungent heat behind.

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This is the simplest of the various versions of this dressing, and is perfect for Celéri Rémoulade (Celeriac, or Celery Root Remoulade).

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This dressing is for the Arugula, Celeriac, and Hazelnut Salad, but goes well with many things. Any thing with arugula, and beets match especially well with this dressing, as do crisped porcini mushrooms. For nut oils, I like the Tourangelle line of oils. I find them to be full flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent.

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The arugula and celeriac share a bright sharpness, and both echo the warm nutty hazelnuts. A White Balsamic Hazelnut Vinaigrette is called for, but a modified Remoulade (less mustard, red wine vinegar or white balsamic vinegar instead of lemon juice) would work as well.

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This is classic bistro fare, and it is still on menus today. It is a simple salad with a refreshing taste that is quick and easy to make. The flavor of celeriac is like branch celery, but is more complex. The flavor is more intense, but is subtler, like hearing a song clearly but coming from another room. This salad is fine as is, but is easy to dress up. This is one of those recipes where a fixed blade slicer like a Ben-Riner or a mandolin is easiest, but a sturdy grater or even a food processor will work. When peeling celeriac, leave the peeler in the drawer or risk destroying it. Use a knife instead.

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Celery Root, The Ugly Duckling

If I had a dollar for every time I heard someone pick up a celery root and say something like, “What is this, it’s so ugly!” I think I’d be quite well off. It’s funny, because in France the word “céléri” refers to the celery root (a.k.a. “céléri-rave”), whereas it is always “céléri branche” for the stalks Americans know and crunch for everything from dips to diets. Celery root is also known as celeriac, and is one of three forms of celery; root, branch (or stalk), and leaf, but they are all variants of the same plant.

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This is a simple recipe combining young mixed lettuces, some nuts, and the Basic Celeriac Salad. The dressing is the one made for the celeriac. This is one of those things that take only moments to throw together provided you have this stuff on hand. I like to wash and dry my lettuces when I get them, then store them in a box lined with towels in the refrigerator, so I have them ready to go at a moments notice. As long as they are well dried they will keep perfectly well for at least a week. Just be sure to cover them up and close the box tightly. The celeriac stores well once made also.

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This is a basic celery root salad I use for many things. I combine it with young lettuces, or with sharper greens such as rocket and pepper cress, and it is great with microgreens added in. It makes a nice accompaniment to roast chicken or a foil for firmer fish such as halibut, tuna, salmon, or swordfish. I also like it as part of a hearty “salad” made of grains like wheat berries tossed with mizuna, rocket, frisee, and nuts. This is one of those dishes where I prefer my Ben-Riner slicer (use the medium comb), but a food processor with a medium grater plate or a box grater (use the large holes) will work also.

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This classic purée of celery soup is beautifully aromatic. You can make it either with celery or celery root.

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Use any or all root vegetables for this. The important thing is to cut all the pieces about the same size to roast evenly.

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These packets are three recipes rolled into one. It seems like a long recipe, but it is not really hard. It does require a little time, but the rewards are great, and the steps can be broken up over a couple days or more. This is an easy recipe to expand, and all elements of the dish freeze well, so making extras is a good idea. You can freeze the lentils alone or combined with the vegetables, or freeze the entire packets for another meal.  Once you have done this dish you will find shortcuts or variations of your own. The recipe is three parts; the lentils, the vegetable hash, and the assembled finished timbales (another name for the finished packets).  When cutting up vegetables for the recipe, just remember that everything should be around the size of the lentils-keeping in mind the lentils will expand a little when cooked.

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