parsley, fennel, and celery root salad
GOURMET NOVEMBER 2001
- 1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
- 4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
- 1 1/2 cups small curly parsley sprigs (from 2 large bunches)
- 1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
- 2 1/2 to 3 tablespoons fresh lemon juice
- 2 tablespoons minced shallot
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
- Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.
Root Veggie Slaw
For a hot weather root veggie salad, try this Root Veggie Slaw from Splendid Table.
- 1 small celery root (about 12 ounces)
- 4 medium parsnips (8 ounces)
- 2 carrots (8 ounces)
- 1 teaspoon finely slivered Meyer lemon, lemon, or orange zest
- 8 ounces yellow or red beets
Fragrant Hazelnut Vinaigrette:
- 2 tablespoons cider vinegar (preferably organic), or to taste
- Kosher salt to taste
- Pinch of sugar
- 2-1/2 tablespoons roasted hazelnut or walnut oil, or fruity extra virgin olive oil
- 1 teaspoon warm water
- Freshly ground black pepper
1. Slice and combine the vegetables. Peel the celery root, parsnips, and carrots. Use a mandoline or Benriner or a box grater to julienne or coarsely grate them. Place in a large bowl and toss with the zest. Peel and grate the beets; place in a separate bowl.
2. Dress the vegetables.In a small bowl, combine the cider vinegar, salt, and sugar. Whisk in the nut oil and water. Toss the root vegetables and the beets separately with some of the dressing and salt and pepper to taste; add additional vinegar if necessary.
3. Add the beets or other embellishments. Nestle the beets in a mound slightly off center in the root vegetable slaw. Serve at once.
From The Improvisational Cook by Sally Schneider (William Morrow, an Imprint of HarperCollins Publishers, 2006). Copyright 2006 by Sally Schneider. All rights reserved.
Celery Root and Apple Salad with Hazelnut Vinaigrette
Servings: 4 to 6
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 small garlic clove, pressed
- 1/4 cup hazelnut oil plus additional for drizzling (optional)
- 2 tablespoons olive oil
- 1 medium celery root, peeled, cut into matchstick-size strips
- 1 medium fennel bulb, halved lengthwise, thinly sliced
- 1 unpeeled Gala apple, cut into strips
- Parmesan cheese shavings
Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
- Recipe by Molly Wizenberg
- Photograph by Elinor Carucci
Potato and Celery Root Mash
(can substitute sweet potatoes or parsnips)
by Victoria Granof Bon Appétit December 2011
- 2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
- 1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
- 1 6" piece of horseradish, peeled, coarsely grated
- 1 1/2 cups sour cream
- 3 tablespoons Dijon mustard
- 2 tablespoons (1/4 stick) unsalted butter
- Kosher salt
- Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
- Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.
Celery Root and Parsnip Puree
- 1 cup 1/2-inch cubes peeled celery root
- 1 cup 1/2-inch cubes peeled parsnips
- 1 cup 3/4-inch cubes peeled russet potato
- Coarse kosher salt
- 1/4 cup half and half, warm
time: 45 min time: 45 min
Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. Mash until smooth. Season with coarse salt and black pepper. DO AHEAD Can be made 1 hour ahead. Rewarm in microwave until heated through.
Celery Root-Kale Gratin With Walnut Bread Crumbs
- 2 pounds celery root (celeriac), peeled and cut into 1/2-to-3/4-inch cubes
- 2 cups homemade or no-salt-added vegetable broth
- 1 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- 1 large onion, sliced thinly from top to bottom
- 1 clove garlic, minced
- 1 1/2 teaspoons fresh thyme leaves
- 2 tablespoons white wine or dry cider
- Leaves from 1 pound (1 bunch) lacinato or curly kale, rinsed (but not dried) and torn into bite-size pieces
- 1/8 teaspoon freshly ground black pepper
- 3 ounces country-style white or whole-wheat bread, crusts removed
- 1/3 cup walnut halves or pieces
Place the celery root pieces in a large saucepan; add enough of the broth to barely cover, reserving at least 1/4 cup of the broth from the original 2 cups. Cook over medium heat; once the liquid starts to bubble, cook for about 5 minutes or until the celery root is fork-tender. Turn off the heat.
Heat half of the oil in a heavy saute pan or Dutch oven over medium heat. Once the oil shimmers, add the onion and 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; cook for 5 minutes or until the onion is translucent, then stir in the garlic and thyme. Cook for 5 to 7 minutes, until the onion is tender and starting to pick up color.
Stir in the wine or cider; cook for a minute or two.
Use a slotted spoon to transfer the celery root to the onion mixture, stirring gently to incorporate. Season with 1/4 teaspoon of the salt, and cook for a few minutes (over medium-low heat) to meld the flavors. Transfer the mixture to a mixing bowl. Discard the remaining broth used to cook the celery root, or reserve for another use.
Pour 1 tablespoon of the oil into the same saute pan or Dutch oven over medium heat; once the oil shimmers, add the kale and half of the reserved broth. Season with 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; partially cover and cook for 3 to 10 minutes until softened, depending on the toughness/type of the kale used. Stir occasionally; reduce the heat to low if the kale seems dry, or add the remaining reserved broth.
Transfer to the mixing bowl and season with the pepper and remaining salt.
Preheat the oven to 375 degrees. Have a shallow 2-quart baking dish at hand.
Tear the bread into chunks, dropping them into a food processor as you work. Pulse to form coarse bread crumbs, then transfer to a separate bowl. Pulse the walnuts in the food processor briefly, just until coarsely chopped, then add to the bread crumbs. Drizzle the mix with the remaining 1 tablespoon of oil and toss gently to coat.
Spread the celery root-kale mixture in the baking dish. Sprinkle evenly with bread-crumb-walnut mixture. Bake for about 25 minutes or until the top is deep golden and the gratin is bubbling.
Wait for 10 minutes before serving.
Parsnip Celeriac Soup
This celeriac parsnip soup recipe is a wholesome blend of delicately flavored, deliciously scented celeriac and subtly sweet parsnips. The vegetables are roasted until caramelized to enhance their natural goodness and the mixture is blended until silky smooth for an elegant presentation. Kick up the flavor with a drizzle of garlicky pistou for the garnish.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 6 to 8 servings
- 3 cups cubed celeriac root
- 3 cups chopped parsnip
- 2 tablespoons olive oil
- 5 cups vegetable stock
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pistou2, for garnish
How to make celeriac parsnip soup:
Preheat the oven to 400F. Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot.
Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat. Reduce the heat, and simmer the soup for 15 minutes. Discard the bay leaf and process the soup in a blender or food processor until it is smooth. Serve the soup hot, drizzled with pistou as a garnish.
This celeriac parsnip soup recipe makes 6 to 8 servings.
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