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Posts with tag celeriac

Slashfood Ate (8): Recipes for celeriac

Posted Sep 16th 2008 2:02PM by Max Shrem
Filed under: Vegetables, Recipes, Slashfood Ate, Fall

Celeriac, often called "celery root," is now in season. Unlike, many other root vegetables, the taproot of Celeriac is only 5 to 6 percent starch. Next time you're at a food market, pick out a celeriac with firm and small to medium-sized roots. Smaller roots produce a more flavorful root taste.

Once, you've purchased celeriac and your ready to eat it, you'll have to wash the root under water and slice off its tough, furrowed, outer surface. It's too rough to peel. Ah, the numerous dishes you can make with celeriac! I first encountered celeriac in a French dish called Céleri Rémoulade, essentially a celery root salad with a mayonnaise-based dressing.

Below are 8 delicious ways to prepare celeriac:

Ingredient Spotlight: Celery Root

Posted Jul 14th 2008 2:00PM by Emily Matchar
Filed under: Vegetables, Ingredient Spotlight, Fall, Winter

Celery root, also known as celeriac, is the troll-like cousin of the regular ol' celery found in Bloody Marys and tuna salad. Unlike celery, celeriac is grown for its large taproot, which looks like a balled-up, fossilized squid. It has a celery-like taste, and is often used in soups or roasted like other root vegetables. Use it where you might use cauliflower, parsnips or fennel - it pairs excellently with nutty hard cheeses. The French use it in the classic céleri rémoulade, a salad of shredded celeriac with mayonnaise dressing (kind of a French coleslaw). There's a good recipe here on Epicurious. It's not in season now, but keep it in mind come fall. After all, looks aren't everything.

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Slashfood Ate (8): Recipes for celeriac

Ingredient Spotlight: Celery Root

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