Celery root...
What's that???
What does it taste like???
Why would I cook it???
How do I cook it???
Celery root is not the root of celery you usually buy, it's slightly different. The green stalks are more bitter and pungent. I'd use them for stocks, braising and pesto-like sauces. The actual celery root has a starchy consistency and tastes like a combination of jicama, rutabaga and daikon. Because of it's starchy consistency it gives creaminess purees, crunchiness in slaws, tenderness to braises and crispiness to fried goodness.
The real question is how to cut it...
Just like the butternut squash, this ingredient can be intimidating because it looks scary...'how the F(&(*^&^ do you get inside'...
Just like the butternut squash, we need to make it cuttable (stable to cut the 'thing' instead of your figure)...
Start by cutting one end.
Cut the other end.
Stand it up so it's stable. Take your knife and peel the skin.
Slice down the middle, 1/4 inch between slices.
Stack a couple of slices on top of each other. Cut lengthwise and then across, making cubes. If you want to make celery root fries, just cut lengthwise so they are long and tender.
I used this celery root in my famous pork green chile with hominy and butternut squash...
But there are so many other uses for this ridiculous root...
1. Celery french fries
2. Celery root puree
3. Celery root soup
4. Celery in homemade stock
5. Celery root slaw
6. Celery mash potatoes
7. Celery root hash
8. (Celery) Root Cakes
I can go on...do you have any ideas...
