The flavor is an intense celery stalk but undertones of parsley. Its strong flavor pairs well with carrots, granny smith apples, beets, etc.
I like to add celery stalks to my soups and stews but they get so mushy when its time to eat the dish. Celery root, also called celeriac, has the stamina to withstand slow cooking methods and the ability to keep that refreshing celery flavor.
I treat it like a potato. When buying one, I look for celeriac that are small but feel heavy. I avoid those that have roots or soft spots. Just like I would a potato, I peel the thin, bumpy skin off and throw it in some water to avoid discoloration from the air.
If you are a mashed potato junky like me (but try to find ways to cut back on them), cut up and boil your potatoes and celery root together. Mash them up, throw in some fresh garlic and serve them at dinner. It's a great addition to your mashed potatoes for a few reasons: it will reduce the amount of potatoes you consume, add flavor and add nutrients to your meal. Celery root has a good amount of vitamin C and potassium in it. On the down side it is a little high in sodium (80-95g per 1 cup cooked).
This by FAR is my favorite celery root recipe. It's by Guy Fieri of the Food Network.
Celery Root Remoulade Slaw
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon Mustard
- 1 lemon, juiced
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/4 cup chopped Italian parsley leaves
- Salt and freshly cracked black pepper
- 1 medium celery root, peeled and quartered (about 2 pounds)
In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving. I think this tastes better the longer it marinates inthe dressing. I always make this a day before serving. Guy pairs this slaw with crab burgers but it would go well with any seafood dish.