Back to the Roots: Celery Root

Last year at the PSU farmer's market, I was offered a sample of something that looked like a sauteed bamboo shoot.  It turned out that it was actually celery root; the taste was unusual and delicious.  I recently got my hands on one of my own in the hopes of preparing it the same way.

Doesn't it look fascinating?  Almost like an anatomical heart.

While googling preparation instructions, I learned that you can eat celery root raw or cooked.  Either way, it has the unmistakable smell and taste of celery, with the texture and crunch of a carrot.  I learned from my New Whole Foods Enclopedia (no, not that whole foods; just whole foods) that the reason is because it's actually in the carrot family; who knew?  I've since decided that it would make a great and interesting crudite/conversation vegetable.

Peeled, it kind of looks like a giant, off-white strawberry.

I'm just winging it here; no idea of the "right" way to cut it.

The size of the root was deceiving; despite all of the chunks that I ate raw, there was a lot left over to saute.  Prepared with lots of onions, some garlic, salt & pepper, it  had a very pleasant taste but wasn't a huge hit.  I think the celery/carrot novelty wears off relatively quickly, as did my supply of Secret Aardvark- which, coincidentally, pairs extremely well with sauteed celery root.

Having had my fill of the sauteed cubes, I decided to mix the leftovers with some broth in order to make a celery root soup.



not applesauce

Since I don't have a Vitamix (a fact that I am reminded of often by a friend [see comments]), it was significantly chunkier than I presume it should have been.  And the fact that it looked like chunky apple sauce didn't make it very appetizing.  But it was decently pleasant, if not missing a special something that the sauteed dish was missing as well.  Any must-try celery root recipes?  My root preparation seems to leave a lot to be desired.

Don't Judge a Lotus Root by its Cover

The first time I prepared a lotus root I sliced it too thickly and attempted to roast it in olive oil, salt & pepper like brussel sprouts.  It was not good.  Then a co-worker told me about a cold lotus root salad she was able to duplicate from her local Japanese restaurant.  She generously shared both the recipe and a lotus root and I was on my way.

For those of you who are unfamiliar, lotus roots look kind of potato-y, but they're much more fun looking inside.  They can usually be found in Asian markets.  Wash, peel, and slice thinly using a mandoline.  Be careful.  Bring water to a boil with a pinch of salt.  Drop in sliced lotus root, bring to a boil again, and cook for five minutes.  While it's cooking, combine all of the other ingredients in a bowl.

When the root slices are cooked but still crisp, drain in a colander, then rinse immediately with cold water.

Pour all ingredients into a ziploc bag and marinate in the fridge for at least two hours, squishing around every half hour or so.

For easy and immediate munching, arrange on a plate and serve with sriracha. 

With a little more effort, they would also be great served with rice or on a bed of salad greens.