Celery Root

Jarkat2002 said:

I bought a Celery Root yesterday. This year part of my new
years resolution was to try a new food a week. So this wk,
this one is it 🙂 I don't know what to do w/ it. I have
never even seen one before no less eaten one.

You can scrub them clean, but I prefer the easy way out and
trim the outer gnarly dirty part. I realize that's wasteful.
I julienne the insides. I use a food processor, but you
could use a knife. From there, it is a lot like a carrot
except it gets mushy a little faster. Celery root is good
raw in a creamy Italian type dressing. I also like it stir
fry with carrot and burdock.

I'd like to hear reports on the other new foods you're
trying as part of your resolution, what you tried, how you
prepared them and what you thought of them.

--Lia

Jarkat2002 wrote in message <20040427042734.24879.00000372@mb-
m18.aol.com>...

Quoted message said:

I bought a Celery Root yesterday. This year part of my
new years

resolution

Quoted message said:

was to try a new food a week. So this wk, this one is it 🙂
I don't know what to do w/ it. I have never even seen one
before no less

eaten

Quoted message said:

one. Any suggestions? Thanks 🙂 ~Kat

soup.

Quoted message said:

"The early bird gets the worm, the second mouse gets
the cheese."

Quoted message said:

(Jarkat2002) writes:

I bought a Celery Root yesterday. This year part of my new
years resolution was to try a new food a week. So this wk,
this one is it 🙂 I don't know what to do w/ it. I have
never even seen one before no less eaten one. Any
suggestions?

If you search <celeriac recipes> you'll be deluged
with choices.

celeriac [seh-LER-ay-ak] This rather ugly, knobby, brown
vegetable is actually the root of a special celery
cultivated specifically for its root. It's also called
celery root and celery knob . Celeriac tastes like a cross
between a strong celery and parsley. It's available from
September through May and can range anywhere from the size
of an apple to that of a small cantaloupe. Choose a
relatively small, firm celeriac with a minimum of rootlets
and knobs. Avoid those with soft spots, which signal
decay. The inedible green leaves are usually detached by
the time you buy celeriac. Refrigerate the root in a
plastic bag for 7 to 10 days. Celeriac can be eaten raw or
cooked. Before using, peel and soak briefly in ACIDULATED
WATER to prevent discoloration. To eat raw, grate or shred
celeriac and use in salads. Cooked, it's wonderful in
soups, stews and purees. It can also be boiled, braised,
sautéed and baked. Celeriac contains small amounts of
vitamin B, calcium and iron.

© Copyright Barron's Educational Services, Inc. 1995 based
on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon
Tyler Herbst.

POTATO, CELERY ROOT AND STILTON GRATIN

2 pounds russet potatoes, unpeeled, thinly sliced 1 pound
celery root (celeriac), peeled, halved, thinly sliced 2 cups
low-salt chicken broth 1 cup whipping cream 3 large
shallots, thinly sliced
1/2 teaspoon celery seeds 2 cups crumbled Stilton cheese

Preheat oven to 400°F. Combine first 6 ingredients in heavy
large skillet. Bring to simmer. Reduce heat to medium-low,
cover and cook 10 minutes, turning vegetables occasionally.

Using slotted spoon, transfer half of vegetables to 9x13-
inch baking dish. Season with salt and pepper. Sprinkle 3/4
cup cheese over. Top with remaining vegetables. Pour
cooking liquid over. Season with salt and pepper. Sprinkle
3/4 cup cheese over. Cover with foil; bake 45 minutes.
Uncover; sprinkle with remaining 1/2 cup cheese. Bake until
liquid is almost absorbed, about 55 minutes. Cool 20
minutes before serving.

Bon Appétit May 1993
---

LENTIL AND CELERY ROOT SALAD

1 1-to 1 1/4-pound celery root (celeriac) 1 cup French green
lentils 6 tablespoons olive oil 3 tablespoons white wine
vinegar 1 1/2 teaspoons minced garlic 1 teaspoon minced
fresh rosemary Large pinch of ground nutmeg
2/2 cup crumbled blue cheese

Cook celery root in pot of boiling salted water until
tender, about 45 minutes. Drain, cool and peel. Cut enough
of root into 1/4-inch cubes to yield 1 1/2 cups.

Cook lentils in pot of boiling salted water until just
tender but still firm to bite, about 20 minutes.
Drain; cool.

Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in
small bowl. Season with salt and pepper; add cheese.

Mix celery root, lentils and dressing in bowl. (Can be made
4 hours ahead. Let stand at room temperature. Toss
occasionally.)

Bon Appétit May 1994
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Quoted message said:

You can scrub them clean, but I prefer the easy way out and
trim the outer gnarly dirty part. I realize that's
wasteful. I julienne the insides. I use a food processor,
but you could use a knife. From there, it is a lot like a
carrot except it gets mushy a little faster. Celery root is
good raw in a creamy Italian type dressing. I also like it
stir fry with carrot and burdock.

Thank you.

Quoted message said:

I'd like to hear reports on the other new foods you're
trying as part of your resolution, what you tried, how you
prepared them and what you thought of them.

--Lia

I have been a very conservative eater for my entire life.
Most of the things I have tried are just simple things
(like celery root) nothing exotic or bizarre. I prefer not
to list the items, some of the ppl would get all over my
case about it.

~Kat

"The early bird gets the worm, the second mouse gets
the cheese."

Quoted message said:

Subject: Re: Celery Root
From: "Saerah" [email hidden]
Date: 4/27/04 7:49 AM Eastern Standard Time
Message-id: <[email hidden]>

Jarkat2002 wrote in message <20040427042734.24879.00000372@mb-
m18.aol.com>...

Quoted message said:

I bought a Celery Root yesterday. This year part of my
new years

resolution

Quoted message said:

was to try a new food a week. So this wk, this one is it
🙂 I don't know what to do w/ it. I have never even seen
one before no less

eaten

Quoted message said:

one. Any suggestions? Thanks 🙂 ~Kat

soup.

well, that was helpful. Not ~Kat

"The early bird gets the worm, the second mouse gets
the cheese."

Quoted message said:

If you search <celeriac recipes> you'll be deluged
with choices.

Yes, I know. That's why I asked here. I thought I could get
some advs. from someone that uses celery root. Thanks
anyway. ~Kat

"The early bird gets the worm, the second mouse gets
the cheese."

Jarkat2002 said:

I have been a very conservative eater for my entire life.
Most of the things I have tried are just simple things
(like celery root) nothing exotic or bizarre. I prefer not
to list the items, some of the ppl would get all over my
case about it.

My address is unmunged, but you don't have to talk about
anything you don't want to. Celery root is a bit exotic in
the U.S. At least in Paris, it is as ordinary a vegetable as
celery stalks are here.

--Lia

Quoted message said:

(Jarkat2002)

penmart01 said:

If you search <celeriac recipes> you'll be deluged with
choices.

<snip>

Yes, I know. That's why I asked here. I thought I could get
some advs. from someone that uses celery root. Thanks
anyway. ~Kat

Hey, what's your problem? Had you bothered to read my
responce in it's entirety you'd have known that I included a
very informative description for celeriac and it's uses, and
I also included two very excellent recipes. What more did
you expect???

Wanna try it again...

If you search <celeriac recipes> you'll be deluged
with choices.

celeriac [seh-LER-ay-ak] This rather ugly, knobby, brown
vegetable is actually the root of a special celery
cultivated specifically for its root. It's also called
celery root and celery knob . Celeriac tastes like a cross
between a strong celery and parsley. It's available from
September through May and can range anywhere from the size
of an apple to that of a small cantaloupe. Choose a
relatively small, firm celeriac with a minimum of rootlets
and knobs. Avoid those with soft spots, which signal
decay. The inedible green leaves are usually detached by
the time you buy celeriac. Refrigerate the root in a
plastic bag for 7 to 10 days. Celeriac can be eaten raw or
cooked. Before using, peel and soak briefly in ACIDULATED
WATER to prevent discoloration. To eat raw, grate or shred
celeriac and use in salads. Cooked, it's wonderful in
soups, stews and purees. It can also be boiled, braised,
sautéed and baked. Celeriac contains small amounts of
vitamin B, calcium and iron.

© Copyright Barron's Educational Services, Inc. 1995 based
on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon
Tyler Herbst.

POTATO, CELERY ROOT AND STILTON GRATIN

2 pounds russet potatoes, unpeeled, thinly sliced 1 pound
celery root (celeriac), peeled, halved, thinly sliced 2 cups
low-salt chicken broth 1 cup whipping cream 3 large
shallots, thinly sliced
1/2 teaspoon celery seeds 2 cups crumbled Stilton cheese

Preheat oven to 400°F. Combine first 6 ingredients in heavy
large skillet. Bring to simmer. Reduce heat to medium-low,
cover and cook 10 minutes, turning vegetables occasionally.

Using slotted spoon, transfer half of vegetables to 9x13-
inch baking dish. Season with salt and pepper. Sprinkle 3/4
cup cheese over. Top with remaining vegetables. Pour
cooking liquid over. Season with salt and pepper. Sprinkle
3/4 cup cheese over. Cover with foil; bake 45 minutes.
Uncover; sprinkle with remaining 1/2 cup cheese. Bake until
liquid is almost absorbed, about 55 minutes. Cool 20
minutes before serving.

Bon Appétit May 1993
---

LENTIL AND CELERY ROOT SALAD

1 1-to 1 1/4-pound celery root (celeriac) 1 cup French green
lentils 6 tablespoons olive oil 3 tablespoons white wine
vinegar 1 1/2 teaspoons minced garlic 1 teaspoon minced
fresh rosemary Large pinch of ground nutmeg
2/2 cup crumbled blue cheese

Cook celery root in pot of boiling salted water until
tender, about 45 minutes. Drain, cool and peel. Cut enough
of root into 1/4-inch cubes to yield 1 1/2 cups.

Cook lentils in pot of boiling salted water until just
tender but still firm to bite, about 20 minutes.
Drain; cool.

Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in
small bowl. Season with salt and pepper; add cheese.

Mix celery root, lentils and dressing in bowl. (Can be made
4 hours ahead. Let stand at room temperature. Toss
occasionally.)

Bon Appétit May 1994
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Quoted message said:

Hey, what's your problem? Had you bothered to read my
responce in it's entirety you'd have known that I included
a very informative description for celeriac and it's uses,
and I also included two very excellent recipes. What more
did you expect???

My problem is that I have a cold and feel like my head is
about to explode ... but that has nothing to do w/ my post.

I should have just said thanks. I did read it, I had read
the same info this morning. But again, ty for looking it up.
I should have been more specific w/ my question. Anyway ...
after much web surfing I have gone w/ potato and leek soup
w/ celery root. It's in the pot now.

~Kat

"The early bird gets the worm, the second mouse gets
the cheese."

Here is a recipe for Celery Root Salad. I believe that
Victor Sack posted it some time ago.

Celeri Remoulade Celery Root in Mustard Sauce

2 tablespoons freshly squeezed lemon juice 2 tablespoons
imported Dijon mustard or to taste 1 cup creme fraiche or
heavy cream Salt and freshly ground black pepper 1 celery
root (about 1 pound; 500 g)

1. In a large mixing bowl, combine the lemon juice,
mustard, creme fraiche, and salt and pepper to taste;
mix thoroughly. Taste and adjust the seasoning.

2. Quarter the celery root and peel it. Grate coarsely, in
a food processor or on a Mouli grater. Immediately add
it to the mustard sauce and toss to coat. Season to
taste. Serve as a first course. Yield: 4 to 6 servings
________________________________

Alternatively, toss the grated celery root (or one cut in
very thin strips) with the juice of one lemon and
refrigerate for 20 minutes. Then mix together mayonnaise
(preferably home-made) and mustard. Toss with the celery
root and serve cool.
--
Margaret Suran Why is it that inside every older person is a
younger person, wondering what the heck happened.

On 27 Apr 2004 08:27:34 GMT, [email hidden] (Jarkat2002)

Quoted message said:

I bought a Celery Root yesterday. This year part of my new
years resolution was to try a new food a week. So this wk,
this one is it 🙂 I don't know what to do w/ it. I have
never even seen one before no less eaten one. Any
suggestions?

We often peel, cut in pieces that fit a food-processor
chute, and shred it with a shredding blade. Then mix with
freshly made aioli. If you make the aioli first in the
processor, you don't have to wip it out before shredding.

Eat raw like cole slaw, perhaps in the center of a composed
salad with tomatoes and greens around it.

You can also make a simple soup by simmering it with
potatoes and pureeing, with seasonings you like. Many
potatoes will dominate, but sometimes you get a strong-
tasting root. It won't come out the same twice.

Rodney Myrvaagnes Opinionated old geezer

Brutal dictators are routinely reelected by 90+% margins.
Only in a truly advanced democracy can one win an election
by a negative 600,000 votes.

Jarkat2002 said:

I don't know what to do w/ it. I have never even seen one
before no less eaten one.

Celery roots (celeriac) are as common in Europe as, say,
turnips. (BTW, the same is true of the parsley roots.) They
have a definite celery taste and also somewhat lemony
overtones.

Very often, celery roots are added to stocks, broths and
soups as a minor component. This is not such a hot idea, as
far as I'm concerned, because both the their taste and aroma
seem to largely disappear during the cooking, not even
imparting all that much to the dish, leaving only the now
mushy root to discard. It is much different with soups where
they are a major component, but even then I'd personally
prefer to use the leaf/stalk type of celery, unless perhaps
it's a puréed soup where the puréed texture of specifically
celery root is important and where they are not cooked, if
at all, quite as long.

This is even more different with vegetable purées with
celery root dominating - they can be sublime. Below is an
example (which, BTW, is a low-calorie recipe, so feel free
to substitute whole milk for the skimmed milk powder and
water if you want; also notice that the parsley is the leaf
variety) from Michel Guérard's _Cuisine Minceur_. One can
also mix the purée with mashed potatoes.

Otherwise, celery roots are best consumed raw, as, for
example, in the classic example of céleri remoulade. I once
posted a recipe from _Bistro Cooking_ by Patricia Wells and
Margaret has just reposted it in the thread.

Victor

Celeriac and Parsley Purée Purée-mousse de
céleri-rave au persil

For four people
_______________________________________-
__________
Main 500 g (1 lb 2 oz) celeriac ingredients 100 g (3
1/2 oz) parsley 1 litre (1 3/4 pints) water 100 g (3
1/2 oz) skimmed milk salt, pepper
_______________________________________-
__________
Equipment 1 heavy-based saucepan 1 wooden spoon or
spatula 1 liquidiser
_______________________________________-
__________

1. Peel the celeriac and cut into chunks. Blanch for two
minutes in boiling salted water to eliminate any
bitterness and drain.

2. Stir the skimmed milk powder into the cold water in the
heavy-based pan. Season with salt and pepper, bring to
the boil, add the celeriac and simmer for thirty
minutes. Stir from time to time with a wooden spoon or
spatula to prevent it from sticking.

3. Remove the stalks from the parsley. was and dry it, and
ten minutes before the end of the cooking time, add to
the pan with the celeriac.

4. Strain off the liquid or lift out the parsley and
celeriac with a skimmer and blend them in a
liquidiser, adding just enough of the cooking liquid
to give the purée a light mousse-like consistency.
Taste for seasoning. Either keep the purée hot in a
bain-marie ready to serve, or store it in the
refrigerator until needed.

Quoted message said:

Celeriac and Parsley Purée Purée-mousse de céleri-rave
au persil

Thank you! This sounds great. ~Kat

"The early bird gets the worm, the second mouse gets
the cheese."

Jarkat2002 said:

My problem is that I have a cold and feel like my head is
about to explode, but that has nothing to do w/ my post.

For heaven's sake, why didn't you say so? We'd have told you
to add your celery root to chicken soup, follow that with a
shot of brandy and to mix it with jalapeno peppers before
bed. Put a little salt water in your sinuses.

--Lia

"Jarkat2002" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I bought a Celery Root yesterday. This year part of my
new years

resolution

Quoted message said:

was to try a new food a week. So this wk, this one is it
🙂 I don't know what to do w/ it. I have never even seen
one before no less

eaten

Quoted message said:

one. Any suggestions? Thanks 🙂 ~Kat

"The early bird gets the worm, the second mouse gets the
cheese."

I peel it, chop it into rather large hunks, parboil until
just tender and cool. Once it is cool, I toss it with a
simple oil/vinegar/salt/pepper combo and refrigerate.
Serve cold.

Anita

On 27 Apr 2004 16:12:07 GMT, [email hidden] (Jarkat2002)

Quoted message said:

Quoted message said:

Subject: Re: Celery Root From: "Saerah"
[email hidden] Date: 4/27/04 7:49 AM Eastern
Standard Time Message-id: <[email hidden]>

Jarkat2002 wrote in message <20040427042734.24879.00000372@mb-
m18.aol.com>...

Quoted message said:

I bought a Celery Root yesterday. This year part of my
new years

resolution

Quoted message said:

was to try a new food a week. So this wk, this one is it
🙂 I don't know what to do w/ it. I have never even seen
one before no less

eaten

Quoted message said:

one. Any suggestions? Thanks 🙂 ~Kat

soup.

well, that was helpful. Not ~Kat

'joy of cooking' may be able to help you out. i'd tell you
for sure but my copy seems to be hiding from me at present.

your pal, irma