celery turnip
Cerelia, or celery root, may seem like a twisted root vegetable, unworthy of the dish, but it’s actually an underrated star in some culinary circles. Once the rough skin is removed, what remains is a starchy tuber that offers a good alternative to potato. To cook celeriac, you can go a number of ways, from boiling and mashing to blanching and slicing, to use in soups, salads, or side dishes.
Celery is a popular addition to many types of salads.
While many Americans may overlook the uses of celery, European chefs cook celery for use in a variety of dishes. It has been used as a food and folk remedy for various health problems since ancient Greece. Also known as turnip root celery or bud celery, celery grows into a thick lump just below the surface of the soil. To prepare the celeriac, clean it well and slice it with a potato peeler to remove the rough skin, exposing the potato-like flesh.
One of the most common ways to cook celery is by cutting it into pieces and boiling it with other root vegetables, such as potatoes, to make a pureed dish. One recipe calls for equal parts potato and celery root, which are boiled in salted water until tender. The pieces are then kneaded with a little butter and cream until creamy.
Celery is a common staple in many types of salads, including celery remoulade in France. This involves peeling and grating the tuber. The grills are blanched in citrus, another way to cook celery, and then seasoned with remoulade. Similar to tartar sauce, this sauce is an aioli made with mayonnaise, mustard, garlic, spices, and many other ingredients such as curry, anchovies, and horseradish.
However, there are less obvious ways to cook celeriac. One is to cut the roots into thin strips, a technique known as julienne. They can then be dipped in batter and fried as an alternative to regular potato chips. Various types of tubers can be prepared in the same way.
Others prepare a complex soup with celeriac as the cornerstone. After cooking the root pieces with seasonings like garlic and onion, broth is added to the mix, along with simple seasonings like thyme, salt, and pepper. After a quick puree, a little lemon juice and milk are added before boiling for the last time to meld all the flavors into a creamy and flavorful vegetarian dish.