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Celery Tonic Recipe | Bon Appétit

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Celeriac! 

From Gretchen

On Food And Cooking: 

Celery root or celeriac is the swollen lower portion of the main stem of a special variety of celery, Apium graveolens var. Rapaceum. Roots project from the knobbly surface that requires deep peeling.  Celeriac tastes much like celery thanks to the same oxygen-ring aromatics, and contains a moderate amount of starch (5-6% by weight.) It’s usually cooked like other root vegetables, but also finely shredded to make a crunchy raw salad.”

Quoogles

Celeriac (Celery Root): Nutrition, Benefits and Uses

Celeriac is a nutritional powerhouse, packed with fiber and vitamins B6, C and K. It’s also a good source of antioxidants and important minerals, such as phosphorus, potassium and manganese.

It’s important to note that cooking celeriac can cause some vitamin loss — for example, boiling celeriac reduces its vitamin C content by at least 50%

For optimal flavor, choose a medium-sized celeriac — 3–4 inches (8–10 cm) in diameter — with a smooth, even surface. Avoid large, heavy ones that are discolored or have surface cracks.

Be sure that its center isn’t hollow, which is a sign that the celeriac is of poor quality.

What’s more, the fresher the vegetable, the stronger its celery flavor.

For optimal shelf life, store celeriac in a plastic bag inside the vegetable compartment of your fridge.

To prepare it for cooking, wash and scrub the vegetable to remove any dirt before cutting off the top and base.

Then, carefully remove the rough skin with a sharp knife or a vegetable peeler and chop or slice the flesh.

As celeriac discolors very quickly, soak the cut vegetable pieces in cold water and a few lemon slices or a splash of white-wine vinegar.

Recipe Source

Celery Root Remoulade (Celeri Remoulade) - David Lebovitz

Ingredients 

1 cup (20g) mayonnaise, homemade or store-bought/avocado for becca

2 1/2 tablespoons Dijon mustard

1 teaspoon of sea salt, plus more, to taste

2 tablespoons freshly-squeezed lemon juice

freshly-ground black pepper

2 1/4 pounds (1kg) celery root

Special Equipment 

Grater

Bowl

Paring Knife

Peeler

High Level Steps 

Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.

Peel the celery root and grate it coarsely.

Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.