getting acquainted with ugly vegetables
Sometimes there is a beauty in ugliness. I flirted with some celeriac at the market yesterday. Now I have it home, I’m not sure what to do with it.Any ideas?
Previously I have peeled and grated the root, then mixed it with a little mayo and a dash of lemon juice. It made a tasty side dish.
All thoughts greatfully received.
Labels: photos, thoughts on cooking, vegetarian
posted by GS at 11:32 am
8 Comments:
I started to use this a few years back as a substitute for potato, but its higher moisture content means that it doesn't crisp as well as potato. I've cooked it in soups and fishcakes and all sorts of things, but where its bulk and texture were used more than its flavour. Oh, and roasted in chunks with sweet potato.
They are a bugger to grow - F tried for a while as we were using so many - but I think we only got a few. I haven't cooked with celeriac in ages actually and now I feel all inspired again!
Here is a suggestion for your ugly celery root. Actually, it looks pretty good in your pictures :)
http://beyondsalmon.blogspot.com/2005/11/dobby-celery-root.html
oops, blogger cut off that URL. it should end in
dobby-celery-root.html
If it still doesn't work, just search for "celery root" on www.beyondsalmon.com
Thanks for suggestions.
I was roasting some pumpkin to make soup and threw in some cubed celeriac, potato, onion and garlic to bake. I took a little of the pumpkin and the rest of the baked vegetables to make a roast veg salad, with a limey-mustard mayo dressing.
This came out better than the soup in the end.
A bit late, but it's great just simply roasted with a little olive oil, salt and pepper. I love the flavor.
Roasted is lovely, but I also love making a soup with it. I saute garlic and onion in olive oil, throw in some thyme, and then add rough chunks of celeriac and mushroom. Saute for a while, until they get a bit golden and soft, then add a good quality, homemade vegie stock,(4-6 cups or so) and a 1/4 cup of barley.
Cook for 20 minutes or so, then blend.
It's a lovely thick soup with a rich, earthy flavour. Great served with slabs of organic pumpkin bread and cheese (or hommous to keep it competely vegan).
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What I was going to say was. Make a kind of coleslaw, by grating or food processing it up with a green apple,chopped almonds currants, and dried cranberries dressed with natural yoghurt. This is so good, kids and adults love it. It's like a celery flavoured bircher muesli. But you are dairy free, sorry bout that
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