{"id":5725,"date":"2014-02-20T09:50:22","date_gmt":"2014-02-20T14:50:22","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=5725"},"modified":"2014-02-20T09:50:22","modified_gmt":"2014-02-20T14:50:22","slug":"throwback-thursday-ten-things-to-do-with-celery-root","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2014\/02\/throwback-thursday-ten-things-to-do-with-celery-root\/","title":{"rendered":"Throwback Thursday: Ten Things to do with Celery Root"},"content":{"rendered":"

\"croot<\/a>This week marks the 4-year anniversary of sixburnersue.com<\/a>. Yay Sixburnersue! Whew. That\u2019s a lot of blog posts. To celebrate, I\u2019m going the \u201cThrowback Thursday\u201d route and reaching into the archives to repost one of the earliest\u2014and believe it or not, most popular\u2014posts I have done. And yes, I\u2019m talking about celery root. The reason people frequently land on this post (actually two posts–you might want to read Cinderalla Celery Root<\/a> first!) is pretty simple, I think: There isn\u2019t a lot of great info out there about cooking celery root (celeriac). So when people search for it, they wind up here!<\/p>\n

\"croot<\/a>So, you\u2019re in luck if you happen to be harboring a few of these hairy, gnarly looking roots. You can click straight through to the delicious Creamy Celery Root and Potato Gratin recipe<\/a>.\u00a0Or you can peruse this list of 10 ideas and get started down the road to celery root bliss!<\/p>\n

1. Slice celery root into thin matchsticks (or grate it coarsely) and toss it (raw) into a winter salad<\/b> of endive, sliced pears, toasted walnuts, and blue cheese.<\/p>\n

2. Make roasted celery root \u201cchips.\u201d<\/b> Slice the root in half and then into quarters; then slice each quarter as thinly as possible. (A santoku knife is great for this). Toss the pieces in enough olive oil to coat, sprinkle with salt, spread on a heavy-duty sheet pan; and roast at 350\u00b0F until they are mostly a deep golden brown, with some white left. (I think the darker ones are crispier, but too dark and they\u2019ll taste bitter.) Let them cool on the sheet pan to finish crisping up. Sprinkle with more salt and snack on the couch with your favorite DVD.\"croot<\/a><\/p>\n

3.\u00a0\u00a0Since celery root and potatoes are such a great match, use them together in a hearty winter soup<\/b>. Saut\u00e9 lots of sliced leeks in butter, add cubed celery root, potatoes, and chicken or vegetable broth, simmer until tender, puree, and enhance with a touch of cream, a little lemon zest, lots of chopped fresh parsley and crispy croutons.<\/p>\n

4.\u00a0Apples and celery root are also happy partners. Use them raw together in a salad, or try roasting them first and adding them to a warm escarole salad <\/b>with crispy strips of ham and a warm Dijon vinaigrette.<\/p>\n

5.\u00a0 Make a celery root \u201cgalette\u201d<\/b> by lining a tart pan with a couple layers of thinly sliced circles of celery root and gruyere cheese. Bake at 400\u00b0F until browned and tender. (Cover for the first half of cooking.) Let cool and slice into wedges.<\/p>\n

6. Try a \u201cquick braise\u201d of celery root<\/b>. Brown diced celery root in a combination of butter and olive oil in a saut\u00e9 pan, then add just enough liquid (a little broth spiked with apple cider), cover and reduce the liquid to finish cooking the vegetables. Uncover, toss with a little spiced butter, and serve warm.<\/p>\n

\"croot<\/a>7. Instead of chips, you can also dice celery root for roasting. Make a quick weeknight side dish of roasted celery root and Yukon Gold potatoes with honey and rosemary<\/b>. Cut the vegetables into \u00bd-inch dice, toss in olive oil and salt, and roast on a sheet pan at 425\u00b0F until browned and tender. Dress lightly with a combination of melted butter, honey, and chopped fresh rosemary.<\/p>\n

8. Celery root\u00a0 <\/b>is also a good flavor match with seafood.\u00a0 A bed of celery root puree for a sear-roasted fish filet<\/b> is delicious. Cut the root (and a few small potatoes) into pieces and simmer them with a few small garlic cloves until tender. Puree the vegetables with a little of the cooking liquid, a bit of cream, and salt and pepper.<\/p>\n

9. Instead of a puree, make a celery root \u201cmash\u201d <\/b>by hand-mashing cooked celery root and potatoes together with butter and milk and a little saut\u00e9ed garlic. Serve with pot roast.<\/p>\n

10. For an elegant holiday side dish\u2014or even a hearty weeknight main dish with a salad\u2014make my recipe for a celery root and potato gratin<\/a> I use a combination of heavy cream and chicken broth so it is rich but not too heavy; this is a good dish to introduce celery root to folks.<\/p>\n

\"IMG_3066_1\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This week marks the 4-year anniversary of sixburnersue.com. Yay Sixburnersue! Whew. That\u2019s a lot of blog posts. To celebrate, I\u2019m going the \u201cThrowback Thursday\u201d route and reaching into the archives to repost one of the earliest\u2014and believe it or not, most popular\u2014posts I have done. And yes, I\u2019m talking about celery root. The reason people […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[115,21,4,8,14,19],"tags":[38,153],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/5725"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=5725"}],"version-history":[{"count":3,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/5725\/revisions"}],"predecessor-version":[{"id":5731,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/5725\/revisions\/5731"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=5725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=5725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=5725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}