Does anyone care that March is National Celery Month? Most of us use the humble, green stalk in soups, stews, stir-fries and salads, but do we ever really pay it much attention? Without celery, which is part of the “Holy Trinity” of regional Louisiana cooking (along with onion and bell pepper) classic dishes like gumbo and jambalaya just wouldn’t be the same. And how about celery’s kin, the not-so-pretty, round brown knob called celery root or celeriac…anyone singing its praises? Celery root is actually the root of a specific celery. The small, firm ones are best, to avoid spongy parts. Their thick skin peels easily and the smooth flesh is like a crisp apple with a celery taste. They work well in vegetable purees and stews. Refrigerate up to a week in a perforated plastic bag. Here then, we pay homage to these culinary cousins.
Celery Baked with Tomato &Parmigiano-Reggiano
The classic Parmesan cheese, as well as Gorgonzola, pair very well with celery according to Lidia Bastianich, chef/author of “Lidia’s Italian-American Kitchen.” Chef Lidia says to save the larger, outer stalks of celery, plus the leaves, for soup or stock, the celery hearts as a snack or part of an antipasto spread, and to use the medium-size stalks for this recipe (and for baking in general.) Makes 4 servings.
6 medium (about 8-inch) celery stalks
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled
1 cup canned Italian plum tomatoes, with their liquid, crushed
1/2 cup water
Salt
Crushed hot red pepper
1 cup freshly grated Parmigiano-Reggiano cheese
Trim leaves and ends from celery stalks; remove strings by running a vegetable peeler over surface of stalks or by using a paring knife. Cut trimmed stalks in half crosswise; set aside. Preheat oven to 400 F. Heat olive oil in a small saucepan over medium heat; whack garlic cloves with the side of a knife and toss into pan. Cook, shaking pan, until garlic is golden, about 2 minutes. Pour in the crushed tomatoes and their liquid, and the water; season lightly with salt and red pepper. Bring to a boil, reduce heat to simmer, and cook until sauce is lightly thickened, about 10 minutes. Taste, adjust seasonings if needed. Spoon half of sauce over bottom of 11-inch oval baking dish (or other dish where celery pieces will fit in a single layer.) Lay celery, hollow side up and side by side, into dish. Spoon remaining sauce evenly over top; cover with aluminum foil and bake until celery is tender but firm, about 30-35 minutes. Remove foil, sprinkle grated cheese in an even layer over celery, and bake, uncovered, until cheese is golden brown, about 10 minutes. Let rest for 5 minutes, then serve.
Celery Root &Potato Soup
The chefs at the Canyon Ranch in Tucson, Arizona, work hard to create healthy and delicious recipes. This soup from their cookbook, “Great Tastes” makes six 3/4cup servings with only 90 calories, 13 grams carbohydrate, 110 mg. sodium, and 2 grams fat per serving.
2 cups chopped celery root
1 cup chopped potatoes
1/4 cup chopped leek
1/4 cup chopped onion
1 tablespoon unsalted butter
2-1/2 cups vegetable stock
Pinch ground thyme
1/8 teaspoon minced garlic
1/8 teaspoon ground pepper
1/2 cup skim milk
Garnish:
1 teaspoon chopped parsley
4 teaspoons plain nonfat yogurt
In a medium saucepan, saute celery root, potatoes, leek and onion in butter for 5 minutes. Stir in vegetable stock, thyme, garlic and pepper; cook 20 minutes or until potatoes are very tender. Transfer mixture to blender container; process until smooth. Stir in milk. Ladle 3/4 cup soup into each bowl; garnish each with a pinch of parsley and a teaspoon of yogurt.
Puree of Celery Root, Potato, &Turnip
So much more elegant than plain old mashed potatoes, this delicious puree offers a side dish with texture, subtle sweetness and distinctive celery taste. Peel the celery root just before putting into the liquid, as it darkens quickly after peeling. Recipe from “More Vegetables, Please” by Janet Fletcher; makes 4 servings.
1/2 cup milk
1 large russet baking potato about 10 ounces
12 ounces turnips
1 medium celery root, about 14 to 16 ounces
3 tablespoons butter
1/4 cup cream (hot)
Salt and fresh ground black pepper
Fill an 8-quart pot with salted water; add the milk and bring to a simmer over medium-high heat. Peel potato; cut in half lengthwise, then cut each half in half crosswise. Place quarters in a bowl of cold water to prevent browning. Peel turnips; cut into pieces about same size as potato. Peel celery root thickly with a knife, then cut into 8 pieces. Add celery root to boiling liquid; when it returns to a boil, lower heat and simmer 5 minutes. Add potatoes and turnips; continue cooking until vegetable are tender, about 15 minutes. Drain; return vegetables to pot and place over low heat until any excess liquid has evaporated. Set a food mill over a saucepan. Pass vegetables through mill unto saucepan. Place pan over low heat; add butter and hot cream and stir briskly with a wooden spoon until butter melts, the puree is smooth, and any excess liquid evaporates. Season with salt and pepper; serve immediately.