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Old 09-17-2006, 10:07 AM   #1
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What to do with celery root?

I see it everywhere and yet I've never even tried it. Any favorite ways of fixing it that anyone could share?

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Old 09-17-2006, 10:51 AM   #2
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Is that the same as celeriac?

If so, celeriac remoulade is good (although more of a summery thing to my taste)
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Old 09-17-2006, 10:55 AM   #3
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Quote:
Originally Posted by Ishbel
Is that the same as celeriac?

If so, celeriac remoulade is good (although more of a summery thing to my taste)
I'm pretty sure it is. This is what I'm thinking of:
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Old 09-17-2006, 11:15 AM   #4
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Ishbel, does it taste like celery? Does one eat it like celery, meaning, raw or cooked?
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Old 09-17-2006, 12:29 PM   #5
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It does taste like celery, although in my opinion, a lot milder. You can eat it both raw &/or cooked.

To enjoy it raw in salads or, as Ishbel mentioned, in the classic "Celeriac Remoulade" (which is really just raw celeriac tossed with remoulade sauce - or russian salad dressing in a pinch - lol!) you really do need to peel & slice it into julienne matchsticks, because it can be a bit fibrous.

For cooked dishes, while you still need to peel it, you can use it the same way in which you'd use other root vegetables - gratins, mashed, purees, etc.
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Old 09-17-2006, 12:37 PM   #6
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We adore celery root mashed with potatoes. Cut the peeled celery root into large dice and cook until tender. Remove it from the water and put potatoes into the same water and cook until they're tender. Drain and add to the celery root and mash as usual.

It's a tradition at our holiday dinners now.
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Old 09-17-2006, 06:06 PM   #7
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Yes, I like it in mashed potatoes. I add it to casseroles and salads. It is a very versatile veg. I also use it to make game chips for serving with venison or pheasant or grouse.
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Old 09-17-2006, 06:41 PM   #8
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I peel and dice (about 1") the celey root and then simmer in salted water until tender. Drain and toss with butter or olive oil, fresh chopped parsley, salt and pepper. Delicious as a side dish.
Here is a more involved way of cooking the celery root. Peel and cut slices about 1/2" inch thick. Simmer in salted water until tender. Drain and cool. Dip the slices in beaten egg and then in bread crumbs (seasoned or not, your choice). You may then place them on a parchment lined pan and bake in a 350 oven until golden brown or you may saute the slices in olive oil until they are browned. Good with a sprinkle of fresh lemon juice or a dab or two of tartar sauce.
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Old 09-18-2006, 03:50 AM   #9
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Apart from the uses already mentioned, it's also very tasty raw.
Shred it like you would shred carrots, give it a good sprinkle of lemon juice (obligatory!! as it turns brown very quickly when exposed to air) and mix (on itself or with shredded carrots) with a few tbspoons of mayo and a bit of p&s. It's an excellent side dish with grilled steak and fries. It also works great as a sandwich spread.
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Old 09-18-2006, 04:25 AM   #10
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Thank you everybody!! A number of great tips!

I'll pick one up next time I go to the market and I'll try several of the ways suggested.

Where've I been all these years that I missed this veg?!
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