Cookbook:Celery Root
| Celery Root | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Celery root, also called celeriac, turnip-rooted celery, and knob celery, is a variety of celery grown for its large root.
Characteristics
[edit | edit source]The roots are large and generally rounded in shape, with a bumpy tan/brown exterior.[1] The inner flesh is white and crisp,[1] like that of parsnip, rutabaga, and kohlrabi.[2][3] Flavor-wise, they are overall milder than celery stalk but still have an aromatic flavor like it and parsley.[1][4]
Seasonality
[edit | edit source]Celery roots are available year-round with a peak in the fall and winter.[2]
Selection and storage
[edit | edit source]When picking celery root, look for firm, dense, non-dehydrated bulbs.[2] You'll want to avoid excessively large bulbs, which tend to be spongy in texture. Smaller bulbs have a slightly more pronounced flavor, which may be important if you're planning to cook and serve the vegetable on its own.[3] If you do buy the roots with the tops, trim the stalks and save them for soups and stews.[5] Like other root vegetables, celery root can be kept in a cool, dark, dry place like a root cellar for a few weeks.[2] The refrigerator is also a fine choice.[6]
Preparation
[edit | edit source]To prepare celery roots for cooking, start by scrubbing them to remove the dirt. Trim off the top and bottom to remove any remaining stalk and root end portions.[2] Peeling can be difficult, especially if the skin is very rough—a sharp knife may be a better choice for removing the exterior than a peeler.[3] After cutting it into pieces as desired, you can keep the celery root in acidulated water to prevent browning.[1][3] Be sure to discard any spongy parts.
Use
[edit | edit source]The celery root is routinely used in French cooking and is seen throughout Europe, especially in the north of the region.[1] It is often cooked and mashed or used in casseroles and baked dishes. It can also be eaten raw in salads for a mild crunchy addition.[4][6] Like celery stalk, the root can be used as an aromatic to flavor soups.[7] As an autumnal food, it pairs well with similarly hearty seasonal ingredients, such as apple, mushroom, brassicas, game, pork, and duck.[2] Avoid overcooking celery root, as it will go quickly from firm to mushy.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f "Celeriac: The Ugly but Irresistible Fall Vegetable You Have To Try". Allrecipes. Retrieved 2024-02-19.
- ↑ a b c d "All About Celery Root | Cook's Illustrated". www.americastestkitchen.com. Retrieved 2024-02-19.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ "What Is Celeriac?". The Spruce Eats. Retrieved 2024-02-19.
- ↑ a b "Celery Root". specialtyproduce.com. Retrieved 2024-02-19.
- ↑ Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.