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MailTribune.com
  • Celeriac lends itself to many preparations

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    • Make a mash — Cook cubed celery root with or without cubed russet potatoes until vegetables are tender; mash with some butter and cream. Add herbs and/or garlic, if desired.
    • Fry like a potato — The root can be thinly sliced and fried for chips. It also makes a worthy substitute for shredded potatoes in pancakes.
    • Hash it up — Cook diced celery root with onions and smoked ham in a little olive oil until vegetables are tender. Top with a poached egg.
    • Add to a salad — Shave thinly and mix with greens or chop and shred celery root for vegetable, chicken and seafood salads. Celery root loves strong flavors, so don't be afraid to add dressings and herbs.
    • Throw it in a stew — Celery root doesn't get lost in the crowd alongside strongly flavored ingredients like lamb.
    • Roast it alone or with meat — Celery root soaks up flavors, so perhaps add it to the pan when roasting chicken or beef. Or cut it into cubes, toss with olive oil, salt and pepper; and roast in a 375-degree oven (1-inch cubes will be tender in 30 to 35 minutes).
    • Stir-fry — It has so much flavor on its own that just a little onion, maybe in the form of leeks cut into julienne (very thin strips), and some salt is all that's needed in a hot wok or skillet with some oil. Shred the celery root or cut into matchsticks.
    • Soup it up — Like so many root vegetables, celery root can be cooked until tender in a well-seasoned broth; puree, then add a dollop of sour cream for smoothness and some chopped, fresh chives. Liven up a vegetable or minestrone soup with diced celery root.
    • Stuff with it — Celery root can be used with, or in place of, celery in stuffing mixtures.
    — The Washington Post

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