Do not wash or trim the root until ready to use. Wrap in a dry paper or dish towel, tuck into a loose plastic bag, and store in the refrigerator. It will last for about 2 weeks.
When ready to use, scrub the root thoroughly and peel with a paring knife. Scraps are great for soup stock (simply toss into a freezer ziplock bag).
The flesh will darken when it’s exposed to air, so before cutting, prepare a bowl of water with a good splash of vinegar, lemon juice, or other acid. Drop into water as you cut, in order to keep it from discoloring, until ready to use.
Celeriac provides wonderful celery flavor in soups, stews, gratins, is delicious mashed with potatoes, and can be eaten raw (especially good in/as a slaw). It is an extremely popular ingredient in French cooking. Celeriac Remoulade is a classic French salad staple.
Celeriac is an ancient vegetable- Homer refers to it in the Odyssey, Confucius talks about its use in China before 500 B.C. It is a great source of fiber (5x more than potatoes), and iron, vitamin C and B6, and lots of minerals. It has only about 40 calories per cup and is very filling.
To julienne and tiny dice celeriac, apples, and other round/oval produce:
1) Cut item into four vertical slices -when it has a core, cut on all four sides of the core.
2) Cut each slice into thinner (⅛” - ¼”) vertical slices. Remove round “end” piece and set aside to nibble on or to cut separately.
3) Stack thin slices on top of each other (about ½” - ¾” high max.)
4) Cut the stacks into matchsticks
5) If tiny dicing, slice the matchsticks crossways
Recipe created or adapted by Liz Talley, Urban Graze
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