The other day I bought a celery root at the farmer’s market (thanks to That Girl for the inspiration). I spent about 10 days trying to decide what to do with it, but none of the recipes in my cookbook collection really appealed to me. So, I turned to The Flavor Bible
The book listed capers, mustard, and lemon as going well with celery root, so I used all three. Roasting is my favorite way to cook most vegetables, and it definitely worked out well here. Mike said he wished the potatoes were a little crisper, so a little extra time in the oven might be helpful.
I’m thinking the next new-to-me vegetable I’m going to try is kohlrabi. Any recipe suggestions?
Ingredients
- 3 medium red potatoes
- 1 celery root (celeriac), peeled
- 2 Tbsp olive oil
- juice of 1/2 a lemon
- 1 tsp dijon mustard
- 2 tsp capers, drained
- salt and pepper
Instructions
- Cut the potatoes and celeriac into 2" strips about 1/2" wide and 1/4" thick.
- Toss with the olive oil and roast at 400 F for about 25 minutes, or until tender.
- While the vegetables are roasting, whisk the mustard, capers, and lemon juice together in a medium bowl.
- When the vegetables are done, toss them with the mustard mixture and add salt and pepper to taste.
- Serve warm
I just had the most amazing celeriac soup in England! I have been on the look out since I’ve gotten home so I can make it myself. Very simple recipe too – saute an onion and celeriac, add veggie broth and blend. It was very creamy and quite delicious.
YUM. Anything with capers is a win in my book!
I’m boring with kohlrabi- I boil it then toss with butter and salt.
Try Jerusalem artichokes–yum!
I’ve never tried celery root – I don’t think our CSA farm grows it. I’ll have to stop at the farmers’ market though. It’s on my list of veggies to try!
Hehe, I just bought a celery root, too, for the first time. I plan to mash it with white beans tomorrow. We’ll see how it goes!
For kohlrabi, I adore it raw. Here are a few recipe suggestions: http://tastespace.wordpress.com/tag/kohlrabi/