The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market.
You might not recognize this knobby, scruffy-looking tuber called celery root or celeriac.
While related to celery, it is not the root of the celery stalk plant you’re more likely familiar with. It has a dense texture and pungent flavor with some citrus and herbaceous notes.
When working with this vegetable, make sure to rinse it thoroughly to remove dirt. Celery root has a thick skin that needs to be removed, which can be done using a serrated peeler or by shaving with a chef’s knife. If using a chef’s knife, Culinary Arts Chef-Instructor Gill Boyd recommends first cutting off the root base to create a flat foundation, then running your knife from top to bottom along the sides to remove the peel. Don’t discard the peels, they can be used to make stock in place of celery.
Celery root can be eaten raw or cooked. It’s common in French salads for the tuber to be grated or julienned. Otherwise, experiment with sautéing, roasting, braising, poaching or boiling it.
In this recipe, Chef Gill boils the celery root in stock to make it tender, then cooks it in browned butter to add nuttiness. He layers in sage, grated carrot and chopped walnuts for added textures and flavors.
This would be a great side dish to serve alongside fish or as part of vegetable-forward meal. Here’s the recipe so you can experiment with this tuber at home.
More from this series:
• Eggplant Manti with Chef Nin
• Chef Penny's Concord Grape Tart
• Rosemary-Walnut Squash with Chef Gill
• Chef Penny's Bourbon Sweet Potato Quick Bread
• What is a Jerusalem Artichoke?
Ingredients
- 1 celery root, peeled and cut in 3/4-inch cubes
- 32 ounces vegetable stock
- 6 ounces butter
- 15 leaves of fresh sage, cut en chiffonade
- 2 tablespoons cider vinegar
- 1 medium carrot, peeled and grated
- 1/2 cup walnuts, roughly chopped
Directions
- Put celery root and vegetable stock in a pot. Add extra stock or water as needed to cover the celery root. Bring to boil and cook for 6 minutes, until knife tender, then drain.
- In a large skillet over medium heat, melt butter and begin to brown. Once it has some color, add sage and cider vinegar, and stir.
- Continue cooking until butter is light brown in color then add celery root and season with salt and pepper.
- Stir in carrot and continue cooking until carrot softens slightly. Season to taste.
- Garnish with chopped walnuts and serve.
