CELERIAC: A Humble Nutritious Root with Gourmet Potential (from John Scheepers Kitchen Seeds)
Celeriac is low in starch and high in fiber, potassium, magnesium, and vitamins C and B6. To get at its delicious interior, you need to remove its bumpy exterior, and a vegetable peeler isn't up to the task. Use a knife to slice off about a quarter inch all around until you have a dense, creamy white globe. How might you ask, should I use it? It is a perfect addition to soul-satisfying winter soups and stews. We love tossing chunks of Celeriac with other root vegetables, drizzling them in olive oil and sprinkling them with kosher salt and black pepper for a good roasting. Raw Celeriac is nice shredded in tossed salads or coleslaw. In Paris, every local bistro offers a version of "remoulade" ~ Celeriac that is cut into matchsticks, steamed briefly, and then slathered with a mustardy-mayonnaise sauce.
It is fun to experiment with Celeriac in place of, or in combination with, Potatoes in traditional recipes for gratins and mashes. If you're watching calories, you'll be happy to know that Celeriac has just 25% of a Potato's starch. Try cooking equal amounts of Celeriac and Yellow potatoes until fork tender, then mash them together with cream and a little butter.
Four Season Farm * Harborside, Maine
Parsley chopped fine
A German vegetarian friend gave us this old family recipe: Peel one celery root per person, cut them in half and parboil until not-quite-tender. Slice them into pieces a half inch thick, dip them in a beaten egg and roll in breadcrumbs until thoroughly coated. Fry on both sides in lots of butter until crisp. Serve hot, sprinkled with parsley and a few squeezes of lemon.