The Susquehanna Valley is fertile with farm fresh food, even in the dead of winter. Some may look at the root vegetables available this time of year and say, “I didn’t know you could eat that!” But with the proper preparation, winter’s harvest can create simple, sustainable suppers.
What is it?
Celeriac (pronounced sell-er-ee-ack) is also known as celery root. But it’s not actually the root of celery at all; it belongs botanically to the carrot family. Bumpy and gnarly on the outside, once peeled, celeriac’s white flesh lends a nutty, sweet, subtle celery flavor to soups, stews, mashes, roasted meats and more. It can even be eaten raw in salads and slaws.
Find it locally:
At your area farmers’ market. Celeriac can be found through March in South Central Pennsylvania.
Nutrition Facts:
Celeriac contains poly-acetylene antioxidants which may offer protection from colon cancer and acute lymphoblastic leukemia (ALL). It also boasts potassium, fiber, and Vitamins C and B-6.
Make a gratin: A delectable preparation for many winter vegetables. Cheese and cream simmered celeriac takes on comfort food status as a gratin. Simmer 2 peeled, quartered and sliced celery root bulbs in 3 cups of water for about 30 minutes. Remove and layer celeriac in a shallow baking dish, cover with 1½ cups of milk or cream, 1 teaspoon thyme, and 1 cup grated gruyere, and bake at 350 for about 35 minutes.
Stir in a stew: Try adding tiny chunks of celery root to stews or blending into soups for a mild, sweet celery taste.
Chow on a chowder: Celery root, fennel, cream, a firm white fish or sausage, and a truffle oil finish.
Make a mash: Take 2 pounds celery root, peeled; 2 pounds Yukon gold potatoes, peeled; 2 cups whole milk; 2 tablespoons unsalted butter; 2 teaspoons kosher salt; ½ teaspoon freshly ground black pepper. Cut celery root and potatoes into chunks and boil until tender. Drain. Heat milk and butter. Puree celery root and potatoes in a mixer or with an immersion blender. Add the hot milk, salt and pepper. Serve warm, sprinkled with chopped parsley if desired. Recipe courtesy Zest in Lititz (www.zestchef.com).
Step up a slaw: Peel and grate 1 bulb of celeriac and 2 apples; toss with 1 tablespoon vinegar, 1 teaspoon of honey, salt and pepper.
Make room in the roast: Cube peeled celery root to add to your next pot roast or roast chicken with other root vegetables. Or make it vegetarian and simply roast root vegetables (turnips, rutabaga, parsnips, onions, celeriac, potatoes, sweet potatoes) with olive oil, salt, pepper, thyme and rosemary at 400 degrees for 30-40 minutes.
Did you know?
In French, le gratin refers to “the upper crust” of society. Gratin is also known in French as the crust left in a baking dish, often scraped off and enjoyed by the chef. Today, a gratin (pronounced in English grah-tin or oh-grah-tin for au gratin) is simply a shallow baking dish of vegetables that have been cooked in cream and cheese which forms a crusty layer that protects the moisture of the dish. Sometimes a layer of breadcrumbs is added for extra crunch.