View Full Version : Just purchased my first celery root.
11-10-2005, 02:08 PM
My husband bought a celery root yesterday and it's the first time I ever tasted one. I love it but I don't know how to go about using it. I sliced a piece off and it was so good.
Have any of you used one in a dish ,if so how did you prepare it?
It's a small one and it's so tender.
11-10-2005, 02:54 PM
1/2 cup Alissa's mayonnaise
2 Tbsp mustard powder
1 tsp raw vinegar
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
celtic salt and freshly ground pepper
1/2 tart green apple, peeled, cored, chopped
Combine Alissa's mayonnaise, mustard powder, raw vinegar, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and season with celtic salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
*Very important note. This is a recipe I got offline. I converted it to raw, so I don't know what it will taste like. I just thought I would give you an idea.
11-10-2005, 03:12 PM
I will try this recipe tonight.
Hopefully I will be able to get Alissa's book next year , do you know how much it is? By then we will be recovered from our situation.
I am grateful for all the recipes that have been posted they have been a blessing to our family.
11-10-2005, 03:29 PM
blessed, I want to help you. You have every detail you need to make that recipe. You may have to go to the health food store for the mustard powder as regular grocery stores may or may not stock that. However, in a pinch, you may be able to leave it out. Until I make the recipe and tweek it, if it needs tweeking, I just don't know.
As far as Allisa's Mayonnaise goes, I can't give that out. However, I have another mayo recipe that I can give out. It is an avocado mayo recipe and it has a green color to it, but it is very good. I am actually fixing to make some of the mayo to go in a fresh batch of Cindy's Mock Tuna. Here is the recipe for the avocado mayo.
1 C pine nuts
1 large avocado (or 2 small ones)
1 T lemon juice
2 T raw vinegar
1 t celtic sea salt
6 medium pitted dates (3 T packed) (usually less than 6 dates)
1/2 clove garlic (I usually go with 1 clove though)
Blend until creamy
Sharon in Colorado
11-10-2005, 03:53 PM
This is another good recipe for mayo. If you don't care for the taste of pine nuts.
11-10-2005, 04:10 PM
I was going to say remoulade too... It's awesome!!!
Also you can make a raw celery root soup, add water, celery root, a small amount of chopped celery, a couple tablespoons of olive oil, some freshly squeezed lemon, Celtic salt and ground pepper, and puree until nice and smooth, preferably in a Vitamix but a blender will do. You can put it through a sieve if you like it smooth.
If I remember correctly, Roxanne Klein and Charlie Trotter's book garnishes celery root soup with spiced and dehydrated eggplant slices, I remember garlic, olive oil, basil, a little ground coriander.
11-12-2005, 01:00 AM
When I use up my almond pulp or sunflower seed pulp (from making milk), I add chopped celery root, greens, herbs, salt/pepper, carrot, etc.. into the food processor. I used to follow recipes, but now I just wing it. I think the celery root adds a great taste to my little patties, that I form after processing in the food processor.
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