celery root recipes

celery root recipes

Celery Root-Parsnip Latkes INGREDIENTS Yield: About 4 dozen latkes * 1pound celery root, peeled and grated * 1pound parsnips, peeled and grated * 1medium onion, peeled and grated * 1¼cups matzo meal * ¾cup chopped Italian parsley * 5large eggs * 1tablespoon kosher salt, more for serving * ¾teaspoon cracked black pepper * Safflower oil PREPARATION * Step 1 Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated. * Step 2 Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don’t over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.

Celery Root Salad With Arugula and Pecans INGREDIENTS Yield: 4 servings * FOR THE MUSTARD VINAIGRETTE * 1small garlic clove, finely chopped * ¼teaspoon kosher salt, plus a tiny pinch, more to taste * 1teaspoon Dijon mustard * 2teaspoons white wine vinegar, plus more to taste * 3tablespoons extra virgin olive oil * Freshly ground black pepper, to taste * FOR THE SALAD * 1medium celery root, trimmed and peeled * 5cups arugula or other salad greens, torn into bite-sized pieces * ¼cup finely chopped, toasted pecans. PREPARATION * Step 1 To make the mustard vinaigrette, use a mortar and pestle or the flat side of a knife to smash the garlic and a tiny pinch of salt to make a paste. Whisk the paste in a small bowl with the mustard, vinegar and remaining salt. Whisking constantly, slowly drizzle in the oil until fully incorporated. Season with pepper. * Step 2 To make the salad, fit a food processor with a large grating blade; grate the celery root. (You can also use a box grater, though beware your knuckles.) Transfer to a large bowl and add the arugula and pecans. Pour the vinaigrette over the salad and toss well. Season with more salt, vinegar and olive oil if needed before serving.