Comments on: Homely Cooking: The Beauty of the Ugly Celery Root http://leitesculinaria.com/10003/writings-homely-cooking-the-beauty-of-the-ugly-celery-root.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Tue, 22 May 2012 06:00:51 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: David Leite http://leitesculinaria.com/10003/writings-homely-cooking-the-beauty-of-the-ugly-celery-root.html#comment-28788 David Leite Wed, 09 Feb 2011 14:15:05 +0000 http://leitesculinaria.com/wordpress/?p=10003#comment-28788 Daghead, cool way of peeling it. And cool avatar!! Daghead, cool way of peeling it. And cool avatar!!

]]> By: David Leite http://leitesculinaria.com/10003/writings-homely-cooking-the-beauty-of-the-ugly-celery-root.html#comment-28787 David Leite Wed, 09 Feb 2011 14:13:38 +0000 http://leitesculinaria.com/wordpress/?p=10003#comment-28787 Sorry for this late reply, Stephanie. Just saw it. Glad you like the piece. I love celery root purée--of course, with lots of butter... Sorry for this late reply, Stephanie. Just saw it. Glad you like the piece. I love celery root purée–of course, with lots of butter…

]]> By: Renee Schettler Rossi, LC Editor-in-Chief, LC ÜberEditor http://leitesculinaria.com/10003/writings-homely-cooking-the-beauty-of-the-ugly-celery-root.html#comment-28668 Renee Schettler Rossi, LC Editor-in-Chief, LC ÜberEditor Tue, 08 Feb 2011 20:40:21 +0000 http://leitesculinaria.com/wordpress/?p=10003#comment-28668 We're with you, Daghead. I'm not a big fan of celery, but I have been known to shave celery root with a handheld slicer or a mandoline into ribbons and toss it with sour cream and a hint of lemon and lots of black pepper. Some folks add mustard or horseradish. A lovely little side of sorts for seared salmon or roast chicken or so many other things... We’re with you, Daghead. I’m not a big fan of celery, but I have been known to shave celery root with a handheld slicer or a mandoline into ribbons and toss it with sour cream and a hint of lemon and lots of black pepper. Some folks add mustard or horseradish. A lovely little side of sorts for seared salmon or roast chicken or so many other things…

]]> By: Daghead http://leitesculinaria.com/10003/writings-homely-cooking-the-beauty-of-the-ugly-celery-root.html#comment-28662 Daghead Tue, 08 Feb 2011 20:08:50 +0000 http://leitesculinaria.com/wordpress/?p=10003#comment-28662 I eat various raw produce and tried some celery root when its description label said it can be eaten raw. Just imagine the smell and flavor of celery and the hardness of carrot, without the stringy fibery texture. If you have a little extra time, you don't have to lop off half at the ends; just use the peeler over the whole thing and use the paring knife to cut the skin out of the remaining grooves at the bottom. I have found that leaving a little skin has a more funky, unpleasant taste. I eat various raw produce and tried some celery root when its description label said it can be eaten raw. Just imagine the smell and flavor of celery and the hardness of carrot, without the stringy fibery texture.

If you have a little extra time, you don’t have to lop off half at the ends; just use the peeler over the whole thing and use the paring knife to cut the skin out of the remaining grooves at the bottom. I have found that leaving a little skin has a more funky, unpleasant taste.

]]> By: Stephanie http://leitesculinaria.com/10003/writings-homely-cooking-the-beauty-of-the-ugly-celery-root.html#comment-2255 Stephanie Wed, 18 Nov 2009 16:30:22 +0000 http://leitesculinaria.com/wordpress/?p=10003#comment-2255 David, I love your piece on celery root. Funny, I've never entertained the thought of eating it raw. I really enjoy it but I don't make it as often as I should. Your gratin recipe is a great way to bring it back to center stage. Last year for Thanksgiving, I made a celery root purée in place of mashed potatoes (my dad is diabetic), and it was so delicious. It's so versatile. Hope you have a wonderful holiday. Stephanie David, I love your piece on celery root. Funny, I’ve never entertained the thought of eating it raw. I really enjoy it but I don’t make it as often as I should. Your gratin recipe is a great way to bring it back to center stage. Last year for Thanksgiving, I made a celery root purée in place of mashed potatoes (my dad is diabetic), and it was so delicious. It’s so versatile.

Hope you have a wonderful holiday.

Stephanie

]]> By: Jill Silverman Hough http://leitesculinaria.com/10003/writings-homely-cooking-the-beauty-of-the-ugly-celery-root.html#comment-2234 Jill Silverman Hough Tue, 17 Nov 2009 17:36:58 +0000 http://leitesculinaria.com/wordpress/?p=10003#comment-2234 Love your description of celery root as something that looks alien, David! To me, it's also reminiscent of the kooky, root-like beasts they grow in the greenhouse in a Harry Potter movie! Since you mentioned that they're also yummy raw, maybe your readers would be interested in this recipe for Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing that I created for <em>Bon Appétit</em>. <span style="color: #ac8208;">Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing</span> Serves 8 Ingredients 2 tablespoons yellow mustard seeds 1/2 cup white balsamic vinegar 1 tablespoon Dijon mustard 1/4 cup minced shallots (2 medium) 2/3 cup extra-virgin olive oil 2 large bunches watercress, thick stems trimmed (about 6 cups packed) 1 1/2 pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater 20 radishes, trimmed, thinly sliced Method 1. Stir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes. Transfer to bowl; cool. Add vinegar, mustard, and shallots; whisk to blend. Gradually whisk in oil. Season with salt and pepper. 2. Toss watercress in large bowl with enough dressing to coat lightly. Divide watercress among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top watercress with celery root mixture and serve. Love your description of celery root as something that looks alien, David! To me, it’s also reminiscent of the kooky, root-like beasts they grow in the greenhouse in a Harry Potter movie! Since you mentioned that they’re also yummy raw, maybe your readers would be interested in this recipe for Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing that I created for Bon Appétit.

Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing
Serves 8

Ingredients
2 tablespoons yellow mustard seeds
1/2 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup minced shallots (2 medium)
2/3 cup extra-virgin olive oil
2 large bunches watercress, thick stems trimmed (about 6 cups packed)
1 1/2 pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater
20 radishes, trimmed, thinly sliced

Method
1. Stir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes. Transfer to bowl; cool. Add vinegar, mustard, and shallots; whisk to blend. Gradually whisk in oil. Season with salt and pepper.

2. Toss watercress in large bowl with enough dressing to coat lightly. Divide watercress among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top watercress with celery root mixture and serve.

]]> By: Rose http://leitesculinaria.com/10003/writings-homely-cooking-the-beauty-of-the-ugly-celery-root.html#comment-2222 Rose Mon, 16 Nov 2009 18:47:09 +0000 http://leitesculinaria.com/wordpress/?p=10003#comment-2222 Great post on a unique root veggie! I love exploring some of these lesser known veggies and a gratin looks perfect :) Great post on a unique root veggie! I love exploring some of these lesser known veggies and a gratin looks perfect :)

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