Celery - Favorite recipes?

[Lynn from Fargo Ografmorffig]

Dan, Don't worry. Nobody cooks in a microwave except Barbara Kafka! Lynn in Fargo also lots of LOs.

[Melba's Jammin']

It keeps a long time. I keep mine in my fridge vegetable drawer in an open-end plastic bag.

Land O'Lakes makes a non-fat half and half. Laden with chemicals, though.

[Victor Sack]

It was billed as the original recipe (in the Time-Life series) but turned out to have been "adapted/improved". Here is the original recipe, from Victor Hirtzler's _The Hotel St. Francis Cook Book_:

Victor

[Goomba]

Wrapped in foil seems to help celery stay fresh longer. I read it then tired it and found it certainly worked for me.

[Serene Vannoy]

Yep, and I've also used whole or nonfat milk, soymilk, rice milk, water with leftover mashed potatoes mixed in...

Soup, in my house, uses what it can without sacrificing flavor.

Serene

[blake murphy]

that's what i've been doing of late - wrapping in foil and then putting in a somewhat large open bag. probably someone here mentioned it.

your pal, blake

[boulanger]

Do you ever use celery root or celeriac?

[Ophelia]

Heh, just what I do, prior to tossing it in the trash:)

O, not a celery lover.

[Victor Sack]

Very often. It is a common ingredient here, available most everywhere. It is good in soups and stews, especially if not terribly overcooked. You can purée the celery root and use it "as is" or mix it with mashed potatoes. Then, there is that typical bistro dish, céleri rémoulade. Here is a recipe from _Bistro Cooking_ by Patricia Wells.

It is also from _Bistro Cooking_ by Patricia Wells.

Victor

Céleri Rémoulade Celery Root in Mustard Sauce

2 tablespoons freshly squeezed lemon juice 2 tablespoons imported Dijon mustard or to taste 1 cup crème fraîche or heavy cream Salt and freshly ground black pepper 1 celery root (about 1 pound; 500 g)

1. In a large mixing bowl, combine the lemon juice, mustard, crème fraîche, and salt and pepper to taste; mix thoroughly. Taste and adjust the seasoning.

2. Quarter the celery root and peel it. Grate coarsely, in a food processor or on a Mouli grater. Immediately add it to the mustard sauce and toss to coat. Season to taste. Serve as a first course. Yield: 4 to 6 servings

[boulanger]

Thanks! I have that book but hadn't noticed that recipe. There's a soup in there that's very good that contains spelt grains. I pot-roasted a pork loin with cubed celeriac a couple of weeks ago - it's a fave recipe. I saw Jamie Oliver on the TV do a smashed potato/celeriac mix that looked interesting.

[Billy]

I use mayo instead of crème fraîche or heavy cream. Creme fraîch is good for tarte flammbée, but thats another story.

[Bobo Bonobo®]

Nothing wrong with subbing H&H, although it won't be as rich. Evaporated milk is just nasty. It's canned milk.

--Bryan

[Lynn from Fargo Ografmorffig]

PS: Gourmet April 2009 issue has a recipe for Sweet and Sour Celery - it is part of their Passover article, Sephardic foods, looks good!

[blake murphy]

this piqued my interest, so i googled. the recipe is here:

your pal, blake

[Wim van Bemmel]

Sounds good to me. A good handmade, sugarfree mayonnaise. I make that with mustard and lemon juice, but that is already in the recipe. Pepper !

[Billy]

et des cornichons, câpres, un peu de persil et estragon. It's really good.

CELERY ROOT REMOULADE

Can be prepared in 45 minutes or less.

1/4 cup mayonnaise 2 tablespoons crème fraîche or sour cream 2 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle 1 tablespoon minced fresh parsley leaves 2 teaspoons fresh lemon juice 1/2 teaspoon drained bottled capers, minced 1/2 teaspoon Dijon mustard a pinch dried tarragon, crumbled 2 small celery roots (about 1 1/4 pound total), peeled and cut into matchstick pieces or shredded coarse

In a small bowl stir together mayonnaise, crème fraîche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.

In a large saucepan of salted boiling water cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.

Serves 2.

Gourmet January 1994

[Victor Sack]

That would be also a good but somewhat different story, not céleri rémoulade. Here is what I posted before - and what looks more like your version:

You can also toss the grated celery root (or one cut in very thin strips) with the juice of one lemon and refrigerate for 20 minutes. Then mix together mayonnaise (preferably home-made) and mustard. Toss with the celery root and serve cool.

Victor