Celery root success!

In article <[email hidden]>,
Julia Altshuler <[email hidden]> wrote:
....

Quoted message said:

I juiced a lemon into a bowl, used the cuisinart to slice them thin,
then put a spoonful of mayonnaise and a spoonful of sour cream on top.
A good stir, a little dill and salt, and I had it. Heaven.

A good friend who gets majorly ill from any dairy product is coming over
tonight. (That includes the things that most lactose intolerent people
can eat, special milk, cheese, goat cheese, and those little pills that
are supposed to help.) I want to show her my remaining celeriacs and am
going back and forth between putting one in a beef stew or baking it
with potatoes. Jim says I should just make the salad again and use all
mayonnaise instead of sour cream, but that doesn't sound appealing to me.

Any best non-dairy celeriac ideas?

You don't need mayo _or_ sour cream. For classic celeriac "remoulade",
use salt and lemon juice to soak matchstick/shredded celery root
for 30 minutes, rinse and drain. Then whip dijon mustard with hot water
and whip in olive oil and a bit more salt and lemon juice. Julia's
recipe (in _Art_ vol. 1) gives (for 1 lb. celery root)

4 Tb strong Dijon-type mustard
3 Tb boiling water
Warm mixing bowl in hot water, drain and dry
add mustard and whip in boiling water by droplets
1/3 to 1/2 cup olive oil
Beat in the oil by droplets to make a thick creamy sauce

beat in 2 Tb. wine vinegar [or, lemon juice] + salt & pepper

marinate for 2-3 hours or overnight.

Julia Altshuler said:

Any best non-dairy celeriac ideas?

Salads?

Google has a gazillion recipes that use celery root.
This looks interesting
http://www.bbc.co.uk/food/recipes/database/waldorfsaladwithcele_9374.shtml

or this minus the shrimp
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12537,00.html?rsrc=like

I'd go for something w/o mayo (or sour cream) myself.

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Julia Altshuler said:

A good friend who gets majorly ill from any dairy product is coming over
tonight. (That includes the things that most lactose intolerent people
can eat, special milk, cheese, goat cheese, and those little pills that
are supposed to help.) I want to show her my remaining celeriacs and am
going back and forth between putting one in a beef stew or baking it
with potatoes. Jim says I should just make the salad again and use all
mayonnaise instead of sour cream, but that doesn't sound appealing to me.

Any best non-dairy celeriac ideas?

I just roasted celery root last night with chicken. Whole chicken, 2
lemons, quartered, head of garlic, cut cloves up, skin and all, 1/2
onion, rosemary, and celery root. Oh and roasted potatoes and carrots
in there, too. Love celery root!

Karen

Michael Siemon said:

You don't need mayo _or_ sour cream. For classic celeriac "remoulade",
use salt and lemon juice to soak matchstick/shredded celery root
for 30 minutes, rinse and drain. Then whip dijon mustard with hot water
and whip in olive oil and a bit more salt and lemon juice. Julia's
recipe (in _Art_ vol. 1) gives (for 1 lb. celery root)

4 Tb strong Dijon-type mustard
3 Tb boiling water
Warm mixing bowl in hot water, drain and dry
add mustard and whip in boiling water by droplets
1/3 to 1/2 cup olive oil
Beat in the oil by droplets to make a thick creamy sauce

beat in 2 Tb. wine vinegar [or, lemon juice] + salt & pepper

marinate for 2-3 hours or overnight.

This is the one we tried, and it worked. Thanks! I didn't marinate it
overnight. I did make my friends come outside and see me dig up the
celeriac straight from the garden. Then they came in and got to see me
doing the whisking.

--Lia

In article <[email hidden]>,

Julia Altshuler said:

Michael Siemon said:

You don't need mayo _or_ sour cream. For classic celeriac "remoulade",
use salt and lemon juice to soak matchstick/shredded celery root
for 30 minutes, rinse and drain. Then whip dijon mustard with hot water
and whip in olive oil and a bit more salt and lemon juice. Julia's
recipe (in _Art_ vol. 1) gives (for 1 lb. celery root)

4 Tb strong Dijon-type mustard
3 Tb boiling water
Warm mixing bowl in hot water, drain and dry
add mustard and whip in boiling water by droplets
1/3 to 1/2 cup olive oil
Beat in the oil by droplets to make a thick creamy sauce

beat in 2 Tb. wine vinegar [or, lemon juice] + salt & pepper

marinate for 2-3 hours or overnight.

This is the one we tried, and it worked. Thanks! I didn't marinate it
overnight. I did make my friends come outside and see me dig up the
celeriac straight from the garden. Then they came in and got to see me
doing the whisking.

--Lia

Kewl! As others have noted, celeriac is also great as a roasted veggie
with others when you're doing a hunk of meat in the oven. It is also
really nice in a puree with potatoes (and maybe cauliflower) -- that's
a great light alternative to mashed taters -- I usually saute some
shallots and maybe some garlic in butter/oil, and then allow them to
braise a bit in wine & chicken-stock[*]. Then plonk cubes of potato into
the braising liquid and top with celeriac chunks and/or cauliflower
florets, steam/braise for 10-15 minutes and then puree in a food
processor (or keep some texture by using a potato ricer...) and add
some snipped chives...
--
[*] try adding some thyme or oregano or whatever during the braising...

Michael Siemon said:

Kewl! As others have noted, celeriac is also great as a roasted veggie
with others when you're doing a hunk of meat in the oven. It is also
really nice in a puree with potatoes (and maybe cauliflower) -- that's
a great light alternative to mashed taters -- I usually saute some
shallots and maybe some garlic in butter/oil, and then allow them to
braise a bit in wine & chicken-stock[*]. Then plonk cubes of potato into
the braising liquid and top with celeriac chunks and/or cauliflower
florets, steam/braise for 10-15 minutes and then puree in a food
processor (or keep some texture by using a potato ricer...) and add
some snipped chives...
--
[*] try adding some thyme or oregano or whatever during the braising...

I am SO planting a garden full of celeriac next year. At this point, I
only have 1 left of the original 6.

--Lia