Celery Root

[lamount03]

Any suggestions for celery root. I got one in my CSA and short of eating it w/ some vinegar (yuck) I don't know what to do w/ it. :)

[juliebove]

You can just cut it in sticks and eat it like you would any other raw veggie. That's what I do when I get one.

[Lady Green Jeans]

I have yet to bring myself to splurge on one. Please let us know what you decide to use yours for and how you enjoyed it.

Kathy

[MysticTree]

I love it!

If you have one of those spiral cutter thingys try that or grate and add salad dressing and seeds.

Georgina

[lily]

I love it, too. Try grating it and mixing with a nice tangy dressing with some mustard in it, and scooping if up with crisp lettuce leaves.

If you can manage to slice it thinly enough, you can use it to make raw ravioli -- put a nut pate mixture on the bottom half of the circle and fold the top over, to make half-moons. Yummy.

lily

[Lady Green Jeans]

That sounds so good. Now I will have to splurge when I see a nice one!

[lamount03]

Thanks everyone.. I"ve been slicing it thin and putting it in salads.. my kids are eating it right now like an apple. HA HA Wonders will never cease! :)

[aililiu]

WOW i love that ravioli idea!

[Gittel]

I make a "slaw" with grated celery root, grated sweet potato, grated jicama, a little lime juice, and a bit of sea salt. Yum.
Gittel

[exurb]

if you want a fancy recipe for slaw from it, google "celeriac remoulade" for ideas. It is a dish that goes way back to make a sort of slaw from it. It works great cut on a mandoline if you have one, a raw mayo sort of dressing, etc... To me the key is to cut or shred it finely.

[exurb]

here's a link that shows a picture of my celery root ravioli, posted many moons ago.

http://www.rawfoodtalk.com/showthread.php?t=8934&highlight=celery+ravioli

[aililiu]

thanks for the link!

[lily]

That sounds delish, exurb. I didn't know you'd put that on the boards. I do agree with you that celey root has a nicer flavour than turnip for ravioli. I also like something we can get here in the UK called kohlrabi -- it looks like something from outer space, round, with long stems coming out of it and the flavour is tender, like the stem of broccoli...

lily

[valkyriesmyst]

I bought celery root last night for the first time. I didn't have any clue what to do with it but I think it was calling my name. I ended up just spiralizing it and tossing it with salt and lime juice. That is really all it needed.

Well it is my newest love. :) It has such a complex beautiful flavor. I guess they are just recently in season and it stays in season till this May. Yes I googled it today ;). It is extremely nutritious as well.

I love being raw and the new healthy tastes I keep discovering.

[DebB]

I bought celery root last night for the first time. I didn't have any clue what to do with it but I think it was calling my name. I ended up just spiralizing it and tossing it with salt and lime juice. That is really all it needed.

Well it is my newest love. :) It has such a complex beautiful flavor. I guess they are just recently in season and it stays in season till this May. Yes I googled it today ;). It is extremely nutritious as well.

I love being raw and the new healthy tastes I keep discovering.

Hi - You might like to see my post here (http://www.rawfoodtalk.com/showthread.php?t=61932) and the YouTube video on mashed "tatoes" using celery root. I was impressed! *Ü*

[valkyriesmyst]

Thanks Deb! :D Those do look really good. I think I might try to make those this weekend. I even have a bag of Irish Moss I haven't even opened yet.

[Tguch]

I also love celery root and have made it as you did as a raw noodle, and also in a raw soup with green apple, cashews, and chives (adapted from Raw Food Real World cookbook). Celery root is commonly served with green apples and walnuts here in France.

[DebB]

Thanks Deb! :D Those do look really good. I think I might try to make those this weekend. I even have a bag of Irish Moss I haven't even opened yet.

I also had a bag of Irish Moss and hadn't opened it before this recipe as well. I was a bit intimidated by it. A little tip is to make the Irish Moss paste up a day or two before because it needs to be soaked, so I allowed time for that.

Hope you enjoy them ~ *Ü*

[drolemil]

Raw rice, just like you can do with cauliflower/yams/jicama/squash/parsnips/etc. :)

[valkyriesmyst]

I also love celery root and have made it as you did as a raw noodle, and also in a raw soup with green apple, cashews, and chives (adapted from Raw Food Real World cookbook). Celery root is commonly served with green apples and walnuts here in France.

Oooh I'll have to try that too with the apples and walnuts, that sounds really good. Do you just mix the celery root plain with the apples and walnuts?

Deb, I think I am intimidated by the Irish Moss as you were. I even bought kitchen scales that are still in the box to weigh it out. I'll try the paste tip, thanks :D. I originally bought it to make some Cafe Gratitude recipes but I find myself just making the Coconut Pie which doesn't need it and it's fairly easy compared to some of the other Irish Moss laden recipes. I think I'm ready to try it out though.

[DebB]

Oooh I'll have to try that too with the apples and walnuts, that sounds really good. Do you just mix the celery root plain with the apples and walnuts?

Deb, I think I am intimidated by the Irish Moss as you were. I even bought kitchen scales that are still in the box to weigh it out. I'll try the paste tip, thanks :D. I originally bought it to make some Cafe Gratitude recipes but I find myself just making the Coconut Pie which doesn't need it and it's fairly easy compared to some of the other Irish Moss laden recipes. I think I'm ready to try it out though.

Same here! I bought it for CG recipes and I still haven't made any yet..

Making the IM paste was a breeze. I did soak mine longer than the 6-8 hours though. I soaked it more like 24+ hours in the fridge because I postponed the recipe a day or so.

I was surprised that it did turn from the yellow/brownish color to clear/white. *Ü*