This knobby, rather ugly vegetable, more commonly known as celery root, showed up in our CSA this week (Californians had it back in May), and we knew what it was immediately from the scent—like an stronger, earthier celery. Find out what we did with it, below...
Seasonal Spotlight: Celeriac
This bugger is tough to peel—use a knife, not a peeler. We sliced a bit off the bottom, set it upright, and carved down the sides with our chef's knife. Then we chopped away at the finger-like curls on the bottom until the skin was all gone.
We cut the celeriac into big cubes, sliced a few small, red potatoes we had on hand, and boiled both until tender. Then we drained them, mashed them with warmed butter and half and half, seasoned generously with salt and pepper, and served the dish with some roasted chicken breasts.
It was absolutely perfect—lighter and fresher than mashed potatoes but still creamy. We ate far too much, and it didn't sit in our stomach like a rock. And we'll share one weird observation: When the celeriac was boiling, we caught a faint, whiff that was sweet, almost like maple syrup. Are we alone (and scent-challenged)? Hm.
Overall, we're now big fans. Celeriac would be delicious in a gratin, cooked into a frittata, or even sliced and roasted like french fries.
Any other ideas?
Related: Recipe Recommendation: Celery Root Bisque
(Image: Flickr member Benjamin Harrison, licensed under Creative Commons)
Comments (5)
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mmm...that sounds really good. I got one of these to put in a gratin last week, but ended up filling the gratin with other things (potato, parsnip, turnip) and having this left over....
view mgood's profile
This is hands down our favorite recipe for celeriac:
Celeriac and Potato Gratin a l'orange
1.75 lbs. Potatoes
1.25 lbs. celeriac or turnip
1T butter
1 orange (preferably thin but strong skinned)
2 C heavy cream
3 oz. grated gruyere
salt and pepper to taste
Preheat the oven to 400 degrees. Grease 33cm oval baking dish
Peel the potatoes and celeriac, and cut into thin slices. Fill the baking dish with the potatoes and celeriac alternating the layers.
Peel the orange and cut the peel into fine strands. Blanch the orange peel for five minutes in boiling water.
Bring the cream to a boil in a small sauce pan. Add the salt and pepper, stir and add the orange peel. Pour over the vegetables, cover with aluminium foil, and bake for 1 hour 15 minutes.
Take off the foil, sprinkle the cheese over the surface and place under the broiler for a few minutes. Serve hot.
view G&D's profile
Just a heads up - celeriac is a very common allergen, which, when consumed is EXTREMELY TOXIC.
European supermarkets required to put a warning label on foods containing celeriac. I believe this is also practiced in California.
Either way, know before you mange.
view citizenkoz's profile
Celeriac remoulade, of course!
view meg_ues's profile
I also like it in gratins. My favorite is a really simple one celeriac, cream, gruyere, white pepper and nutmeg. The nutmeg goes particularly well with celeriac.
view Niamh's profile