These recipes offer a variety of ways to prepare our delicious Celeriac.
A bit more information on this unique vegetable: a relative of the Celery you’re familiar with but different in that we use the root, not the tops.
EatMoGreens Celeriac is an heirloom root vegetable very familiar to Europeans. If you’ve ever wondered what that strange looking root is, underneath the knobbly exterior hide health and flavor new to many for whom this is their first taste.
My mother used to prepare this root in different ways. You can slice the root and sauté lightly in coconut or olive oil, some salt and pepper, or brown it with some ghee or good butter. You can also slice it put it into a baking dish, add some coconut or real milk and grate your favorite cheese over it. Bake until the cheese has browned and spice to taste.
This is one of our favorite ways:
- First we have to clean Celeriac. It’s a root vegetable deeply drawing nutrients from our healthy, nutrient rich soil, where it’s been growing for a few months until it’s full and is eager to be harvested. In pulling them for this week’s market, I noticed how easily they released their roots. Using the little green shoots out of the top of the root, offers tender celery flavor for soups and garnish.
- We’re offering celeriac in its raw unpeeled form. Grate the root into a large bowl, one medium size bulb yields enough grated shred for 3+ servings. Use it as a first course or side dish at dinner. It’s always a good idea to have some raw fresh vegetable alongside cooked meals – enzymatic action supports digestion.
- Use the juice of half a fresh lemon or lime over the shredded celeriac and use 2 heaping tablespoons of your mayo of choice – I use Avocado based mayonnaise.
- Follow by adding 3 teaspoons of horse radish and mix well. Use some black pepper and stir it in. If desired you can add some capers to give the shred or slaw a bit of an acidic flavor. You could also grate some apple or carrot and mix it in for even more flavor and nutrient value.
- Below for the latest ideas with more traditional flavors. If spice is enticing to you, this mix can easily handle some cayenne powder or black pepper. Even some grated ginger root works.
- Last night I made a different version: Shred Celeriac as outlined above, add two tablespoons of balsamic vinegar, a splash of Mirin, grate ½ apple into the mix and finish with two tablespoons of olive oil and a teaspoon of horseradish to taste.
- You can see it’s a near endlessly nourishing and delicious tasting root. Bon Appetit!
Let us know if you enjoyed it and or have other ways to prepare it. csa@henriettealban.com