Wednesday, August 15, 2012

How can I use CELERAIC?

I happened upon celeraic root at the farmer's market earlier this summer. I did not purchase the root but came home to look up uses for celeraic. I found that there were several that I was eager to try. Last week I purchased celeraic and made my version of two of the recipes I found online.

why would I wish to use this unattractive root? One reason, I can get it at the farmers market, a place where I know I can get food close to the source so it is as fresh as possible! Another reason, it's always good to try new foods to round out our diets. I AM A PICKY EATER so I tread carefully when trying something new.

I purchased a celeraic root that was approximately the size of a softball. The root was dense and the stems and leaves were a vibrant green.

I removed the leaves and put them in a bag. I washed and chopped a handful and added them to salad.

I used a potato peeler and cleaned the roots off the celeraic. I was careful to only remove a thin layer as I read that the MAIN nutrients are just below cut the root. I cut the root in two pieces...thinking I would use half of it in two different recipes. I modified the recipes I found online in the following ways:

Recipe 1: SOUP
1. I took a 1/2 celeraic root and 3/4 of a white onion. I sauteed them in olive oil in a pan
2. When the onions were translucent I added 2 cups of vegetable broth and brought it to a boil. After it came to a boil I turned down and let it simmer until the celeraic was soft.
3. The recipe called for adding parsley, sage, thyme, or chives to the soup for seasoning. I added green onions, and about 1 tsp of dry parsley, sage, and thyme to the blender. THEN I added the contents of the put.
4. I blended on "liquify" until the onion and celeriac created a thick liquid.

Add salt and pepper to taste at time of serving.

Recipe 2: Roasted Vegetables

I cut carrots, potatoes, and celeriac into small wedges and placed them on a sheet of nonstick aluminum foil
I added a small amount of olive oil to coat. On half of the mixture I added tarragon and on the other half paprika.
I roasted at 400 for about an hour

A great side dish. Serve with poultry, pork, red meat, or a sandwich.

For more information, read and watch the NPR story about Celeraic


1 comment:

  1. I've been meaning to try this root as well. Now that the fall season is around the corner, I'm looking forward to roasting them and then pureeing them. Thanks for posting your recipe!