Everything to Know About Cooking and Shopping for In Season Celery Root
Plus, 3 new recipes!
The best way to shop? With the seasons. So, every 2 weeks at Kitchen Stories, we’ll be highlighting a different in-season ingredient along with 3 new recipes. To market, we go!
For a long time the celery root was known solely as a broth and stock vegetable, but over the years it has become more and more popular as aromatic ingredient for lots of mains, sides, and even salads. Once you get to know this rotund root vegetable, you’ll never look back!
What’s your favorite celery root recipe? Tell us in the comments, and upload a picture of your creations for all to enjoy!
1. Hello, My Name is Celery Root
Thousands of years ago, celery was a medical plant used in naturopathy against rheumatism, hypertension, and indigestion. In European literature, folk medicine in the Middle Ages, as well as in Ayurvedic medicine you’ll even find celery referred to as an aphrodisiac. While the health aspect is true – the versatile root includes a lot of mineral nutrients and can be used in a variety of different preparations.
Celery is grown in middle- and southern Europe and is usually available the whole year round. Local celery is available in the colder months from autumn until the beginning of spring. As we well know, celery roots and stalks are an inherent part of many stocks, but they also make great additions to salads with apples and nuts, in purées, roasted, or even as an alternative schnitzel!
2. When and How to Find the Perfect Celery Root
Celery should be firm and dry, not at all soft when pressed with your finger, and with a wrinkle-free peel. Don’t buy roots which are soft and sound hollow when tapped. It should also feel heavy for its size, with a light green colored peel.
3. How to Store Celery Root
In the vegetable compartment of the refrigerator, celery root will remain fresh for about two weeks. Avoid storing it with fruit as it tends to go bad faster.
4. How to Prepare Celery Root
Scrub the root well to remove any dirt. Peel the celery root and cut away any recessed pockets of the root before cooking. Slice it thin for salads, thicker for faux schnitzels or steaks, and cube it up for easier puréeing and sautéing. For purées, treat it like a potato: Add the celery root directly to a pot with cold water before bringing to a boil.
5. What to Make Next
All week long, we’ll be featuring new celery root recipes on Kitchen Stories. Check back to see what’s new, then try one for yourself! Here’s where to start:
Beef ragout with celery root purée
Salmon celery soup
Celery gratin with pears and blue cheese
Published on March 25, 2018