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Celery

EFMyr4's picture

Celery (post #67248)

EFMyr4 on Wed, 09/03/2008 - 20:46
in

No laughing out loud please.  What is a celery root?  I want to make a puree' that calls for it.  (bottom of the celery?....)

-A +A
knitpik's picture

(post #67248, reply #1 of 7)

by knitpik in reply to EFMyr4 [original] on Wed, 09/03/2008 - 20:58

Same as celeriac. Here's a pic:

http://www.producepair.com/best-of/celerey_root.htm

Risottogirl's picture

(post #67248, reply #6 of 7)

by Risottogirl in reply to Anonymous [original] on Mon, 09/08/2008 - 00:19

I rarely see it with greens attached. Usually it is just the root.

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Maedl's picture

(post #67248, reply #2 of 7)

by Maedl in reply to EFMyr4 [original] on Thu, 09/04/2008 - 20:00

It's usually sold without the stalks, just the bottom bulb. It's hard to peel--I usually cut it in half, then cut each half into slices. At that point, it's much easier to get the tough and thick outer skin off. There is a wonderful recipe for celery root and potato gratin in Deborah Madison's "Vegetarian Cooking for Everyone"--but I usually save that for winter when other fresh vegetables are hard to get.

Margie
Between the Alps and the Chesapeake Bay:
Where Food and Culture Intersect
www.alpsandbay.blogspot.com

Margie Between the Alps and the Chesapeake Bay: Where Food and Culture Intersect www.alpsandbay.blogspot.com
Risottogirl's picture

(post #67248, reply #3 of 7)

by Risottogirl in reply to EFMyr4 [original] on Thu, 09/04/2008 - 22:45

Actually it isn't always that easy to find in the US (and I live in a major metro area) and often what you can find is dried out.


I get it from my winter CSA - nice but smaller and much knobbier (more waste) than those I could find on any street corner in Paris.


I LOVE celery root, it is an underappreciated vegetable.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

EFMyr4's picture

(post #67248, reply #4 of 7)

by EFMyr4 in reply to Anonymous [original] on Sun, 09/07/2008 - 18:24

Thanks for the info.  Someone I know says she has never seen it in our area and a friend of mine stated her German girlfriend used to find it.  I live in a rural area near a larger city and I will call an upscale grocer there and see if they ever carry it.  Thanks for your reply.  I don't know what one could use instead of celery root.  Would the white portion of bok choy possibly work?

Risottogirl's picture

(post #67248, reply #5 of 7)

by Risottogirl in reply to Anonymous [original] on Mon, 09/08/2008 - 00:18

I don't think you could sub bok choy, not even a remote similarity.


This is celery root in the attached photos.


You might want to consider another recipe if you cannot find it. It is pretty distinctive.


Depending on what you intend to serve it with, perhaps a puree of a different root vegetable...like a turnip or parsnip (of course neither taste anything like celery root)



Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay


Edited 9/7/2008 8:21 pm ET by Risottogirl

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

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Marie Louise's picture

(post #67248, reply #7 of 7)

by Marie Louise in reply to Anonymous [original] on Mon, 09/08/2008 - 14:36

It is one of my favorites as well. I agree, a turnip or parsnip would be the closest substitute.