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?
Thanks
~Kat


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

Jarkat2002 wrote:
> 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
>...
>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?
>Thanks
>~Kat
>

soup.


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

>(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
1/2 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
````````````

>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.

>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."

>Subject: Celery Root
>From: "Saerah"
>Date: 4/27/04 7:49 AM Eastern Standard Time
>Message-id: >
>
>
>Jarkat2002 wrote in message
>...
>>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?
>>Thanks
>>~Kat
>>
>
>soup.

well, that was helpful.
Not
~Kat


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

>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 wrote:


> 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

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.

>(Jarkat2002)
>penmart01 wrote:
>
>>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
1/2 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
````````````

>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."

On 27 Apr 2004 08:27:34 GMT, owza (Jarkat2002)
wrote:

>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 > wrote:

> 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.

Jarkat2002 wrote:

> 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

> 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" > wrote in message
...
> 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?
> 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, owza (Jarkat2002)
wrote:

>>Subject: Celery Root
>>From: "Saerah"
>>Date: 4/27/04 7:49 AM Eastern Standard Time
>>Message-id: >
>>
>>
>>Jarkat2002 wrote in message
>...
>>>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?
>>>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