Celeriac is a popular vegetable in England that is relatively inexpensive and can be easily processed into a variety of good dishes. The special thing about celeriac is that it is suitable for making vegetarian dishes. So what are the world's best celeriac recipes? Join KITCHENBAR to explore the fascinating cooking ways with this vegetable!
What is Celeriac?
Celeriac is a celery root that is an exceptionally nutritious vegetable with many vitamins and nutrients and has many different uses. Like other vegetables, Celeriac also appears seasonal. The UK celeriac season starts in July and ends in March of the following year, a pretty long time for you to enjoy it with a variety of cooking methods. Like other seasonal vegetables, celeriac is delicious and best between October and February. These are two crucial times when you can fully enjoy its great taste.
Because celeriac is a celery root you will probably confuse it a little with celery. This is an unfortunate misunderstanding and should not be included in your recipes. Let's take a look at the celeriac identifying markers!
Celeriac has 2 parts, the stem looks like celery with green growing on the ground. Below the ground is its tubers. The edible part that you need to take care of is this celery. The outside of the bulb is light brown, when cut inside it has a light color similar to that of potatoes and radishes. In terms of taste, you will feel the distinct flavors of celery and parsley.
Originally celeriac is native to the Mediterranean and Nordic countries. When it was first discovered, the ancient Egyptians, Greeks, and Italians used this tuber for medicinal and religious purposes. From 1600 onwards it was processed like a common food.
Celeriac is a nutrient-dense food that can provide many good health benefits. It is used in vegetarian dishes because of many vitamins such as vitamins B6, C, and K. Along with it are potassium, phosphorus, and fiber.
Celeriac Recipes the World's Most Delicious
There are many different ways to fully enjoy the flavor as well as the nutrients in celeriac. The simple and easy way to enjoy celeriac is to eat it raw or cooked. Raw celeriac works well for salads or in coleslaw thanks to the slightly nutty celeriac flavor of chestnut and crunchy texture. It can also be boiled, mashed, grilled, or steamed. These basic cooking methods make it easy to enjoy while still preserving the sweet and delicious flavor of this root vegetable.
Celeriac cleaning and pre-processing are a bit interesting because of the unique appearance of the roots when it protrudes from the bark. To clean this bark and roots, first cut off the top and bottom. Using a hand knife, start peeling the skin out of the tubers just like you would with potatoes, sweet potatoes. After peeling the skin, cut the celeriac into slices or blocks, depending on your specific recipe. One weighted note we'd like to recommend is that the celeriac tends to lose color quickly after it's sliced. So immerse it in a bowl of water with a drop of lemon juice so it won't oxidize and turn dark.
1. The Simplest and Most Delicious Celeriac recipes in the World
Ingredient:
All you need to make a special celeriac is just a little olive oil, some cute herbs, and indispensable celeriac. Easy to prepare, right?
Method:
After you have cleaned the celeriac shell, cut the celeriac into 1cm-sized cubes.
Having prepared the celeriac, put the deep pan, which is a casserole pan, on the stove and light-medium. Then gradually raise the heat to high and add a teaspoon of olive oil to the pan. Once the olive oil is hot, add the lemon thyme (a cute herb that you prepared earlier).
When the lemon thyme starts to smell good, add the diced celeriac with a pinch of salt to taste. Then turn to medium heat, open the lid for about 20 to 25 minutes or until you notice that the celeriac has become soft. To make sure the dish cooks evenly and doesn't burn, keep it moving by stirring repeatedly until the dish is soft.
If you want it to be a more yellow color you can open the lid and fry for another 4 minutes or so depending on your preference. This way you can easily prepare the dish from the day before and reheat as needed. Or you can mix it with some stock for a delicious soup. Very simple and easy to do, right?
2. Celeriac Soup with Chorizo Oil - The World's Best Celeriac Recipes
Ingredient:
Method:
First, melt the butter with one tablespoon of olive oil in a large saucepan. Type the pan, when butter and olive oil have melted you add celeriac along with 2 branches of rosemary and a little large salt. Stir well and cook gently for 15 minutes - if you don't want any color on the celeriac. If you want a hint of yellow, cook it a bit longer until you get the color you want.
When the dish starts to smell good, add a little more water and garlic and boil it for about a minute. Next, you pour the chicken stock and simmer for 10 minutes or until the chicken is tender. Finally, add the milk and remove the rosemary and discard it. The most important thing to do now is to use a hand blender to beat the cotton well until it is smooth. Finally, season to taste.
For the rest of the ingredients, use the cooking chorizo and the remaining 1 tablespoon of olive oil and cook until the chorizo is crispy and the oil is dark red. Now use the last 2 branches of the rosemary, cut it into chunks, and place in a pan for one minute to crisp.
To enjoy the full flavor and nutrition, scoop the soup into a bowl and serve with crispy chorizo pieces. Use rosemary leaves and cooking oil on top to make your dish more appealing.
3. Celeriac Bake Salt with Sour Powder - The World's Best Celeriac Recipes
Looking through us is sure that you will be tempted to swim this muffin. With this cake, you can take the spoon right out of the crust. The inside is filled with a sour powder made from flavorful hazelnuts and shiitake mushrooms.
Ingredient:
- Celeriac 1 large bulb, cleaned and pruned excess roots but not removed.
Mixture
- Dried shiitake mushrooms 50g
- Vegan butter 40g
- 1 large onion, finely chopped
- Garlic 2 cloves, crushed
- Dates 4, pitted and chopped
- Miso brown rice 1 tbsp
- Red wine vinegar 1 tbsp
- Agave 1 tbsp
- Chives chopped 1 tbsp
- Flat-leaf parsley, a bunch, finely chopped
- Dried sage 1 tbsp
- Hazelnuts 50g, grilled
- 100g sour flour bread (about 4 large slices), cut into 1cm squares
- Vegetable warehouse 150ml
Herb rub
- Flat-leaf parsley, a bunch, finely chopped.
- A handful of aromatic buckets, finely chopped.
- Garlic 1 clove.
- 3 tablespoons canola oil.
Salt crust
- 2 tbsp cornstarch.
- Sea salt 400g
- Flat-leaf parsley, a bunch, finely chopped
- Fragrant buckets a large handful of leaves, chopped
- 1 tablespoon ground black pepper
- Aquafaba 100ml.
Method:
First of all, you need to start with dried shiitake mushrooms. You put the mushrooms in a small bowl and pour just enough water to boil over your face. Then let it sit for 30 minutes, take it out to drain, then cut the legs and chop them.
Next, heat the butter in a pan and fry the onion and garlic for 10 minutes until the onion and garlic are soft but not fragrant. Now add the chopped shiitakes, dates, and brown rice miso. You cook this mixture for 2-3 minutes. Then add the vinegar and agave syrup, stir and simmer gently for about 1 minute before you turn off the heat.
After turning off the heat you take a bowl of toasted herbs and hazelnuts into the onion mixture. Next, you put the chopped sourdough into a large bowl and stir well. Add vegetable stock and season with seasoning.
To process the celeriac, cut the two bottom of the celeriac no more than 3 cm deep. Using a sharp knife or a melon scraper, cut a hole in the center of the celeriac, about 5cm wide, to the bottom but not through the skin (freeze the scraped scraper to make stock later). Next, fill the empty gut with the mixture that you cooked earlier.
For herbal blends, put all of your previously prepared ingredients in a small blender or food blender. After you grind them use a cake brush and sweep the whole mixture over the outside of the celeriac.
To bake this dish you should heat the oven to 200C. Then prepare to make the salt crust. Put all the ingredients in the salt crust, except for the aquafaba, in the bowl. Now add the aquafaba little by little. Just add and mix well until the aquafaba is gone. The requirements of the salt crust should be like wet sand, not too loose and not too dry.
Now take out the baking sheet and put a crust of salt large enough to put the celeriac on. You put the celeriac on top of the salt crust, then stick the remaining salt around the celeriac. The requirement at this step is to make sure all the celeriac is covered with the salt crust. Finally, put in the oven and bake for 2 hours at 200 degrees Celsius.
Note: During the last half hour of baking, place the rest of the filling in the porcelain baking dish and place it in the oven until the mixture becomes crispy and golden brown on top.
After 2 hours of baking, take out the filling in the last half hour and check the celeriac at the same time. You need to check it out by plugging a skewer through the salt crust. Celeriac does a good job when the inside of the cake should be very soft - if it's still hard put it back in the oven for another 30 minutes.
When it's done, take it out and let the celeriac rest for 15 minutes. Now enjoy it! Enjoy by breaking the shell with a knife. Chop or scoop out soft celeriac and serve with side dishes. It is worthwhile food after a period of effort, isn't it?
Final Thoughts
With the above processing methods from simple to complex. You must have grasped the world's best celeriac recipes that we shared, right? Leave a comment and share with us the other recipes you have with this wonderful ingredient!
Ingredients
Directions
First, melt the butter with one tablespoon of olive oil in a large saucepan. Type the pan, when butter and olive oil have melted you add celeriac along with 2 branches of rosemary and a little large salt. Stir well and cook gently for 15 minutes - if you don't want any color on the celeriac. If you want a hint of yellow, cook it a bit longer until you get the color you want.
When the dish starts to smell good, add a little more water and garlic and boil it for about a minute. Next, you pour the chicken stock and simmer for 10 minutes or until the chicken is tender. Finally, add the milk and remove the rosemary and discard it. The most important thing to do now is to use a hand blender to beat the cotton well until it is smooth. Finally, season to taste.
For the rest of the ingredients, use the cooking chorizo and the remaining 1 tablespoon of olive oil and cook until the chorizo is crispy and the oil is dark red. Now use the last 2 branches of the rosemary, cut it into chunks, and place in a pan for one minute to crisp.
To enjoy the full flavor and nutrition, scoop the soup into a bowl and serve with crispy chorizo pieces. Use rosemary leaves and cooking oil on top to make your dish more appealing.