Celeriac, also known as celery root, is an underrated vegetable that can be boiled, mashed, sliced, grated, or fried. It is a staple in European cuisine and has been used for food and folk remedies since ancient Greece. It can be used in salads, side dishes, and soups.
Cereliac, or celery root, may seem like a lazy tuber unworthy of a dinner plate, but it’s actually an underrated star in some culinary circles. Once its craggy skin is peeled off, what’s left is a starchy tuber that offers a welcome alternative to the potato. There are a few paths that can be taken to cook celeriac, from boiling and mashing to blanching and slicing, for use in soups, salads or side dishes.
Although many Americans may be ignorant of celeriac’s uses, European chefs cook celeriac for use in a wide variety of dishes. It has been used as a food and a folk remedy for various health problems since ancient Greece. Also known as celeriac or celeriac, celeriac grows in a fat knob just below the surface of the soil. To prepare celeriac, you need to thoroughly clean it and peel it with a vegetable peeler to remove its rough skin, revealing the potato-like pulp underneath.
One of the most ubiquitous ways to cook celeriac is by cutting it into chunks and boiling it with other tubers such as potatoes to make a mashed side dish. One recipe calls for equal parts potato and celeriac root, which are boiled in salted water until tender. The pieces are then mashed with a little butter and cream until creamy.
Celeriac is a staple in several types of salads, including celery remover in France. This involves peeling and then grating the tuber. The grilleds are then blanched in citrus — another way to cook celeriac — then tossed with a sauce removed. Similar to tartar sauce, this condiment is an aioli made with mayonnaise, mustard, garlic, seasoning, and any number of other ingredients like curry, anchovies, and horseradish.
However, there are less obvious ways to cook celeriac. One involves cutting the roots into thin strips, a technique known as julienne. These can then be dipped in batter and fried as an alternative to regular french fries. Different types of tuber can be prepared in the same way.
Others make a complex soup with celeriac as the cornerstone. After cooking the root pieces with flavorings like garlic and onion, the stock is added to the mix, along with simple seasonings like thyme, salt, and pepper. After a quick puree, some lemon juice and milk are added before a final simmer to meld all the flavors into a creamy and savory veggie dish.
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