TODAY’S LESSON: Winter brings a delicate treasure from under the soil, the root of celery. This seductive root vegetable can easily stand alone with its sublime flavor and crunchy raw or silky cooked texture. Today we will unlock the secrets of the versatile but odd-looking root.
WHAT EXACTLY IS CELERY ROOT? A member of the parsley family, celery root, celeriac or knob celery is the large spherical bulb base or taproot of a specific celery variety which is grown for this root rather than the typical green stalk. It tastes hauntingly like rich sweet celery without the acidic crunch. The specific celeriac variety is Apium graveoliens var. rapaceum which takes 100-120 days to mature and can be grown in USDA zones 8 and 9. Read more about Gardening Know How: Common Varieties Of Celery: Different Kinds Of Celery Plants
WHERE DOES CELERY ROOT COME FROM? Wild celery and celery root have been traced to the Mediterranean basin, consumed by early Egyptians and Greeks, first cultivated 3000 years ago. It favors cool moist growing conditions with well-draining soil.The best culinary celeriac varieties are Brilliant, Giant Prague, Mentor, President, and Diamanté.
California followed by Michigan produce the most Pascal (green) variety of Celery, grown specifically for the stalks (Apium graveolens L. var. dulce) not the root. Leaf Celery (Apium graveolens var. secalinum) is grown for its value as leaf herb and seeds.
HEALTH ADVANTAGES: Celeriac is high in dietary fiber and protein. Celery root is rich in calcium, iron, panaxydiol, magnesium, manganese, Sodium, zinc, phosphorous and potassium, significant vitamin K, thiamine-B1, riboflavin-B2, niacin-B3, pantothenic acid-B5, B6 and C. It has a low 42 calories in 100 grams of the root and contains only about 5% starch by weight, very low compared to other root vegetables. It also contains poly-acetylene anti-oxidants such as falcarinol, panaxadiol, and methyl-falcarindiol.
SELECT YOUR CELERY ROOT: Celery root is pretty gnarly looking with a knobby and often hairy surface. Select celery root that is firm and heavy with no bruised brown soft spots. Keep cool until ready to cook.
ROOT CELLAR STORES WELL FOR THE WINTER! Celeriac stores well at 32 to 40 degrees F for up to 8 months. Brush away all the fine stems from the root to prevent internal rot. Fresh well stored celeriac will be most pronounced with earthy, mineral celery flavor and a firm solid texture.
HOW DO YOU PREPARE TO EAT RAW ? Wash, peeling and trimming to remove the tougher fiberous exterior. The celeriac can then be grated or hand cut into julienne for preparing as an elegant rich salad or condiment.
THE CORE OF JUICING RAW: Celeriac is a great core for juicing with its dietary fiber and protein, along with essential vitamins and minerals. It contributes a unique silky texture which compliments all you favorite juicing flavors. Juicers worship celeriac as their secret winter ingredient for taste and health benefits.
HOW DO YOU COOK? I prefer to cook the entire root with the skin on to preserve the rich flavor, allowing to cool enough to handle then trim away the gnarly skin. The cooked root can be puréed similar to mashed potatoes, sliced thin to become “mock pasta” to form the ravioli exterior and lasagna sheets.
Celeriac is the foundation of incredible soups, cooking with your complimenting vegetables then blended into a smooth, silky, and earthy soul warmer. Diced celeriac elevates traditional potatoe studded shellfish chowders. Celeriac can go anywhere a potato goes with better flavor and nutrition.
Baked winter gratins of celeriac and earthy root vegetables are always a menu winner. Slice and layer the celeriac raw or blanched with friendly roots, slathered with stock, cream and cheese then baked until tender and golden.
WHEN A RISOTTO IS NOT MADE WITH RICE? To transform celeriac in “mock rice” for risotto, first slice the trimmed, raw root into thin slices then patiently cut into the size of “grains of rice”, matching thickness, length and width. The celeriac “rice” is cooked in salted boiling water for a minute, to tenderize to al dente, drained and immediately combined with a silky puree of celeriac trimmings to complete the “creamy” risotto texture. Its so good it has fooled the best palates that it is RICE risotto.
CRISPY IS FUN TOO! Cut the celeriac into fine julienne then simply fry in batches in olive oil for a crunchy treat. Thicker cuts are best blanched to tenderize then coated with a starch to create the crisp exterior.
TRY YOUR TECHNIQUE: My famous Celeriac Risotto will fool you, and the artistic knife work to produce grains of celeriac will soothe your soul or drive your taste buds crazy!
CELERIAC RISOTTO (BASE)
Makes 2 Appetizer Servings
Prep time 30 minutes – Cook Time 15 minutes
1 large celeriac, peeled
olive oil for frying
Sea Salt
4 tablespoons unsalted Butter
Freshly ground white pepper
Stock or White Wine as necessary (stock to match garnish flavors)
2 tablespoons celeriac leaves or chives, finely cut
4 tablespoons Reggiano Parmigiano
Garnish vegetables or proteins
Prepare the Celeriac: On a mechanical or mandolin slicer cut the celeriac into slices the thickness of a grain of rice, reserving 4 of the end slices for crisped garnish.
* With a sharp knife artistically cut the slices into a julienne the width of a grain of rice. Finally cut the julienne into the length of a grain of rice to yield celeriac “mock rice grains”.
* Cut the reserved 4 slices into long fine julienne to fry crisp.
* Use all the trimming scrap for the puree.
Prepare the crisp: In a medium saucepan, heat the olive oil to 375 degrees F. Add the fine julienned celeriac, stirring to cook evenly until crisp and light brown about 3 minutes. With a slotted spoon retrieve the celeriac from the oil with a slotted spoon to a paper towel lined plate to drain. Season generously with sea salt.
Prepare the puree: In a medium pot of boiling salted water cook the celeriac trimming until tender about 3 to 4 minutes. Transfer to a fine sieve to drain well. Transfer to a food processor, blending while adding 2 tablespoons butter and a little cooking liquid to achieve a “creamy” texture. season generously with sea salt and pepper. Reserve warm.
Prepare the celeriac risotto and serve: In a large non stick skillet over medium heat start to melt the remaining butter. In a medium pot of boiling salted water, cook the celeriac “mock rice grains” for 1 to 1-1/2 minutes, transferring immediately to a fine sieve to drain for 10 seconds. Transfer to the buttered skillet, add the celeriac puree and combine well. season with sea salt and pepper. Adjust to a “creamy” texture as necessary with a splash of stock or white wine. remove from the heat mixing in the celeriac leaves or chives and half of the cheese.
Spoon the risotto into warm coupe bowls. Top with any vegetable or protein garnishes. Sprinkle with remaining cheese, top with the crispy celeriac and serve.
Jimmy Schmidt ©