Celery Root is popular in Europe, where it usually appears in stews and soups. I worked at a place a couple of years ago that did amazing things with roasted Celery Root. Roasting mellows the green flavor and add a good sweetness. I figured that would be the best way to introduce the children to Celery Root.
Like most root vegetables and greens I start by soaking them in cold water for fifteen minutes. If you have a vegetable brush, giving them a quick scrub isn't a bad idea.
Shake off the excess water lay on the cutting board and cut off the top and about 1/2 inch off the bottom. Don't try to cut off all the root, just cut off enough so the celery root will stand up. Unfortunately there isn't much you can do with the greens, they're a bit bitter and not really tasty. The can be used to make stock or fed to the guinea pigs or rabbits.
Stand it up and look for the circle of solid root. See it?
Carefully start a the circle and cut down the side, rotating the root until your all the way around. Don't worry about going all the way down, and try not to cut too deep.
Lay the root on it's side and trim down the root nubs. Don't try to cut them all the way off, just shave it down until there are just a few crevices to deal with.
Stand the root up with the root end up.
Use a smaller knife and do a series of "V" cuts to remove the crevices.
Slice the root into four or five slice of equal width.
Stack two or three layers and slice four or five times.
Then rotate the root and chop into cubes. Place the cubes in a stainer and rinse them off. Some discoloration caused by oxidation may occur.
Toss the cubes with olive oil and salt, place on a sheet pan and roast in a hot oven.
Pull them out when the cubes are fork tender and the edges and tips take on a dark brown cover.
Celery Root was a surprising success, a few of the children exclaimed that they liked it better than potatoes, and teachers were battling for leftovers.
Shake off the excess water lay on the cutting board and cut off the top and about 1/2 inch off the bottom. Don't try to cut off all the root, just cut off enough so the celery root will stand up. Unfortunately there isn't much you can do with the greens, they're a bit bitter and not really tasty. The can be used to make stock or fed to the guinea pigs or rabbits.
Stand it up and look for the circle of solid root. See it?
Carefully start a the circle and cut down the side, rotating the root until your all the way around. Don't worry about going all the way down, and try not to cut too deep.
Lay the root on it's side and trim down the root nubs. Don't try to cut them all the way off, just shave it down until there are just a few crevices to deal with.
Stand the root up with the root end up.
Use a smaller knife and do a series of "V" cuts to remove the crevices.
Slice the root into four or five slice of equal width.
Stack two or three layers and slice four or five times.
Then rotate the root and chop into cubes. Place the cubes in a stainer and rinse them off. Some discoloration caused by oxidation may occur.
Toss the cubes with olive oil and salt, place on a sheet pan and roast in a hot oven.
Pull them out when the cubes are fork tender and the edges and tips take on a dark brown cover.
Celery Root was a surprising success, a few of the children exclaimed that they liked it better than potatoes, and teachers were battling for leftovers.At home I like to make salads out of raw shredded celery root. I just made this recipe for a potluck, i can't recommend it enough.
Celeriac and Radish Salad
I did change it a bit. Instead of the mustard seed in the dressing I used 1TB whole grain mustard. I also switched out the watercress for arugula.
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