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November 12, 2017
Celeriac Magic
By Charis Lindrooth
Those of you who are new to the CSA might not know the secret deliciousness that resides in celeriac, aka “celery root” (even though it’s a tuber not a root…details, details!)
This vegetable might win the award for the weirdest looking vegetable on the farm, although kohlrabi is a close second. Don’t be put off by it’s appearance, or the fact that you have never tried it. I’m here to assure you: it’s not only tasty, but easy to use.
Before we launch in to cooking and eating it, let’s figure out how to prep the gnarly beast:
Place the celeriac on a sturdy cutting board. Chop off the base and the tip of the vegetable. With a significant knife, carefully cut down the sides, close to the skin in order to remove the coarse outer surface of the tuber.
When the skin is completely removed, chop or slice the flesh, depending on your preference. To avoid discoloration, soak the vegetable pieces in cold water and a few lemon slices.
Now for the good part! The first rule of using celeriac in cooking is that you can use it in just about any recipe that calls for celery: apple salad, chicken stir-fry, turkey filling…ants on a log might be tricky, but I bet it can be done tastily. It is delicious raw or cooked. Boil it and add it to mashed potatoes for a unique and tasty mash.
My all-time favorite way to eat celeriac is in Potato Celery Soup. You can make this simply by peeling and dicing one celeriac root and a few potatoes. Saute a sliced onion in butter, ghee or olive oil until clear. Add potatoes and celeriac and toss until warmed through. Add water or broth. Simmer with a lid on until vegetables are soft. Puree in a blender and return to pot (hand-held blenders are fantastic). Season with salt, pepper, and herbs, such as dill, parsley or thyme. To make the soup creamier add a little heavy cream at this point, or canned coconut milk. Alternatively, add a handful of cashews to the pot with the vegetables. They will puree nicely adding a creamy texture.
For those of you who like a more specific recipe here’s a good one: Double Celery Potato Soup.
CSA member, Anne S submitted this recipe, a perfect side-dish for celeriac-newbies:
1 soft-ball size celeriac root
2-3 tbsp olive oil
2 tsp mild curry powder
1/4 tsp sea salt
Peel celeriac. Cut into dice-size cubes
Turn oven to 400 deg
Pour into a pot of boiling slightly salted water.
Cook for no more than 2 minutes. Stir once or twice/
Drain contents
Put oil, curry powder, salt in the pan and add drained celeriac.
Stir vigorously to coat the cubes.
Pour cubed celeriac onto a baking tray covered with aluminum foil
Scrape remaining oil and seasonings onto the celeriac.
Cook for 25 minutes. (while you eat breakfast and read the paper)
Provides a lunch time side dish for 2 or 3.
Find a ton more inspiration here.
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