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Celery's downstairs cousin goes into crunchy winter salads.

Upstairs, downstairs is the relationship of celery and celery root. Celery is grown for its fat stalks. Its underground relative, celery root or celeriac, is a tuber with a mild flavor and texture combining the crunch of celery with the smoothness of potatoes; the top is just a cluster of thin stems. Once found only in winter, it is now available most of the year. For best quality, select firm celery root.

To cook celery root for the following salads, peel 2 pounds of celery root and trim off top and irregular root end. Rinse and pat dry. Cut into about 1/8-inch julienne sticks or 1/2-inch cubes. In a 4- to 5-quart pan, bring 2 quarts water and 2 tablespoons lemon juice or white vinegar to boiling over high heat. Add celery root and boil, uncovered, until tender to bite, about 5 minutes for julienne pieces and 10 minutes for cubes. Drain; use warm or at room temperature. Celeriac Waldorf Cooked celery root (see preceding directions) Watercress mayonnaise (directions follow) Lemon juice Salt 3 medium-size red-skinned apples Walnut halves or pieces Watercress springs Lemon wedges

In a bowl, blend celery root with watercress mayonnaise. Add lemon juice and salt to taste. Cover and chill at least 1 hour or as long as 2 days.

Cut apples in half lengthwise; core, then slice into thin wedges and coat with lemon juice to prevent darkening. Arrange apple wedges on 6 salad plates. Mound celery root mixture equally on top of apples. Garnish each salad with walnuts, watercress sprigs, and lemon wedges. Makes 6 servings.

Watercress mayonnaise. In a blender, combine 1 egg, 1/4 cup lightly-packed watercress leaves, and 1 tablespoon each Dijon mustard and white wine vinegar; whirl until blended. With motor running, add 1 cup salad oil, in a thin stream at first, then faster as mayonnaise thickens. Celery Root and Cranberry Salad Cooked celery root (see preceding directions) Cranberry vinaigrette (recipe follows) 1 large red onion, peeled 1/4 cup finely chopped cranberries Washed and crisped green leaves, such as arugula, dandelion greens, or hearts of romaine Hot buttered rye or whole-wheat triangles

In a bowl, mix celery root and vinaigrette. Cut onion in half lengthwise from stem to root. Pull off the 3 outer layers of each half to make 6 onion cups; use or put in a plastic bag and chill as long as 2 days. Finely chop remaining onion and add to celery root along with the cranberries; mix gently. Cover and chill at least 1 hour or as long as 2 days.

To serve, set an onion shell on each of 6 salad plates. Spoon salad into shells, allowing some of the salad to spill out onto plate. Garnish with green leaves. Accompany the salad with hot buttered toast triangles. Makes 6 servings.

Cranberry vinaigrette. In a blender, smoothly puree 1/2 cup salad oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon Mustard, 1 tablespoon sugar, and 1/3 cup fresh or frozen cranberries. Celery Root, Celery, and Parsley Salad Cooked celery root (see preceding directions) 1-1/2 cups thin diagonally cut celery slices Parsley dressing (recipe follows) 1-1/2 to 2 cups minced parsley Parsley sprigs and lime wedges

In a bowl, mix celery root, celery slices, and parsley dressing. Cover and chill at least 1 hour or as long as 2 days. Mound salad equally on 6 salad plates; sprinkle 1/4 to 1/3 cup of the minced parsley around each salad. Garnish with parsley sprigs and lime. Serves 6.

Parsley dressing. Stir together 1/2 cup each mayonnaise, sour cream (or unflavored yogurt), and minced parsley; 1/3 cup minced shallots; and 3 tablespoons white wine vinegar. Add salt to taste.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Feb 1, 1985
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