Tag: NPR

There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable. 

Describing the Taste

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”

 

Stews, Soups, and Beyond

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw. 

The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition. 

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper. 

Good for You & Fun Too!

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.

 

As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!

Celeriac Tips

• When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac. 
• As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown. 
• Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
• Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
• Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

 

Details:
Words: Penny Cherubino (From her Fresh & Local newspaper column)
Photos: ©2012 Cherubino 

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

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There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable. 

Describing the Taste

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”

 

Stews, Soups, and Beyond

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw. 

The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition. 

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper. 

Good for You & Fun Too!

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.

 

As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!

Celeriac Tips

• When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac. 
• As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown. 
• Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
• Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
• Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

 

Details:
Words: Penny Cherubino (From her Fresh & Local newspaper column)
Photos: ©2012 Cherubino 

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Thanksgiving 2011: Celery Root, Kohlrabi, and Apple Purée

Autumn Seasonal Soup "Recipe"

Slow Cooked Short Ribs and Celery Root Puree

An Italian Take on Pumpkin and Squash

Focaccia Croutons Are Tops

There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable. 

Describing the Taste

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”

 

Stews, Soups, and Beyond

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw. 

The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition. 

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper. 

Good for You & Fun Too!

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.

 

As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!

Celeriac Tips

• When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac. 
• As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown. 
• Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
• Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
• Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

 

Details:
Words: Penny Cherubino (From her Fresh & Local newspaper column)
Photos: ©2012 Cherubino 

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Thanksgiving 2011: Celery Root, Kohlrabi, and Apple Purée

Autumn Seasonal Soup "Recipe"

Slow Cooked Short Ribs and Celery Root Puree

An Italian Take on Pumpkin and Squash

Focaccia Croutons Are Tops