Celeriac is good raw, either added to a salad or eaten on its own, and it’s great cooked in soups and stews. Anyone who likes celery and parsley, will love celeriac. Some people bake it, enjoying the inner flesh once the skin has been removed. The mashed celeriac I’m proposing here can be enjoyed on its own, although it can accompany almost anything that is vegetarian or vegan (tofu, seitan, tempeh) and even non-vegetarian. This is my own recipe, for which I used one medium-sized organic celeriac.
Ingredients (makes 4 servings):
1 medium-sized celeriac
1 cup unsweetened soy milk
3 tablespoons extra virgin olive oil
the juice of 1 lemon
whole sea salt (to taste)
freshly ground black pepper (to taste)
ground nutmeg
Peel the celeriac, cut it into medium even-sized chunks and put them in a steamer fitted over a large saucepan filled with water (4 cups should be enough), sprinkle some salt over them, put a lid on and steam the celeriac until it’s tender (it should take 25-30 minutes). You can tell if it’s ready by piercing it with a fork. Remove the celeriac from the steamer, pat dry with a paper towel if necessary, and mash with a potato masher or fork until fluffy (don’t use an electric beater). Return the mashed celeriac to the saucepan, add the soy milk, olive oil and lemon juice and stir over medium heat until thickened. Taste and add sea salt, if necessary. Transfer it to your serving dish and season with a few drops of olive oil, black pepper, and freshly ground nutmeg, to your taste.
Posted in: cooked
{ 1 trackback }
{ 2 comments… read them below or add one }
I do not cook a lot but I will definitely try this.
Great recipe. I’ve used a modified version of it here: http://www.realepicurean.com/index.php/archives/pork-chop-on-mashed-celeriac/