"Victor Sack" wrote in message
.. .
boulanger wrote:

Do you ever use celery root or celeriac?

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

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.

In article ,
(Victor Sack) wrote:

boulanger wrote:

Do you ever use celery root or celeriac?

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


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

- Billy
"For the first time in the history of the world, every human being is
now subjected to contact with dangerous chemicals, from the moment of
conception until death." - Rachel Carson

http://www.youtube.com/watch?v=WI29wVQN8Go

http://www.haaretz.com/hasen/spages/1072040.html

On Mar 23, 8:50*am, Melba's Jammin'
wrote:
In article ,
*Serene Vannoy wrote:

I *love* celery soup. *
(snip)
adding more liquid if necessary to keep them covered. *At the end,
either puree or don't, depending on your preference, and then add heavy
cream.
Serene

Have you ever used half and half or evaporated milk instead of the heavy
cream, Serene? *I'm thinking I'll try evaporated milk to add richness. *

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

--
-Barb

--Bryan

On Mar 23, 3:00*pm, Lynn from Fargo Ografmorffig
wrote:
On Mar 23, 10:46*am, Dan Musicant ) wrote:



On Sun, 22 Mar 2009 22:00:11 GMT, "brooklyn1"
wrote:

::"Dan Musicant" wrote in message

.. .
: In order to plant my kabocha pumpkins a few days ago I had to dig up 3
: good sized celery plants and they're in my refrigerator in plastic bags.
: For me living alone, that's a lot of celery! Keeps well, but even so I'm
: going to need ideas or most of it will go bad. I need good ideas for
: recipes including celery. Celery sticks, celery with peanut butter I
: know about. Maybe some soups? What do you like? *TIA...
:
:
:I can use an entire bunch of celery in a stir fry... onions, bean sprouts,
:napa, garlic, water chestnuts, bamboo shoots, lotta gloppy sauce, LO
ork/chicken... think chow mein.... n' fly lice. *Even better cold for
:breakfast... if you say you don't eat cold from the fridge LOs then you
:won't make it single, better find a mate.

Ah, a mate is on my agenda for certain!

LOs is something I'm very into. I don't cook in my microwave, I reheat!

Dan

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

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

On Tue, 24 Mar 2009 19:35:20 -0700 (PDT), Lynn from Fargo Ografmorffig
wrote:

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

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

http://www.gourmet.com/recipes/2000s/2009/04/sweet-and-sour-celery

your pal,
blake

On Tue, 24 Mar 2009 18:25:27 -0700, Billy wrote:

In article ,
(Victor Sack) wrote:

boulanger wrote:

Do you ever use celery root or celeriac?

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


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

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 !

--
Groet, salut, Wim.

In article ,
Wim van Bemmel wrote:

On Tue, 24 Mar 2009 18:25:27 -0700, Billy wrote:

In article ,
(Victor Sack) wrote:

boulanger wrote:

Do you ever use celery root or celeriac?

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


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

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 !
Salut!
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
--

- Billy
"For the first time in the history of the world, every human being is
now subjected to contact with dangerous chemicals, from the moment of
conception until death." - Rachel Carson

http://www.youtube.com/watch?v=WI29wVQN8Go

http://www.haaretz.com/hasen/spages/1072040.html

Billy wrote:

(Victor Sack) wrote:

Here is a recipe from _Bistro Cooking_ by Patricia Wells.

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)

I use mayo instead of crème fraîche or heavy cream.

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