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Celery root is a root vegetable with a mild starchy flavor. It keeps well and can be a great vitamin supplement to your diet during the colder months. Root celery is used in soups and is mashed, but the most popular use of the root is in various salads.
Recipe for celery root salad with apples and citrus
Celery root dishes seem like a healthy but boring everyday meal. However, it is worth trying to make a champagne salad to realize that this is just a popular misconception. You will need: – 1 small celery tuber; – 1 large Granny Smith apple; – 1 red grapefruit; – 1/2 cup of olive oil; – 1/4 cup of brut; – 1/4 cup of freshly squeezed grapefruit juice; – 2 tablespoons lemon juice; – salt.
Peel the celery root and cut into slices, then chop each slice into match-length lengths and widths, and cut the peeled apple as well. Place the chopped celery and apple in a bowl of boiled cold water, acidified with lemon juice, so they won’t darken. Peel and segment the grapefruit. Mix champagne with juice. Put all the ingredients in a bowl, season with salt and top with the sauce. Stir the salad and refrigerate for 20-30 minutes, serve chilled.
Celery is best kept in the refrigerator wrapped in parchment for baking
Root celery salad with mustard sauce
Celery salad flavored with mustard sauce will be an excellent side dish for grilled meat. Take: – 1 celery root with a total weight of about 500 g; – 1/4 cup of Dijon mustard; – 1/2 teaspoon of red wine vinegar; – 3/4 cup of olive oil; – 1/4 teaspoon of salt; – ground pepper.
Start preparing this salad with a dressing. Whisk the mustard and vinegar together in a large, wide bowl. Continue whisking, adding a little olive oil. Season the resulting emulsion with salt and pepper. Peel and cut the celery root into strips, stir in the sauce.
Root celery salad with quinoa, quinoa and beetroot
A salad of root celery and beets will turn out to be bright and tasty. You will need: – 2 cups of quinoa; – 1 small beet; – 1 celery root; – 1 small black radish; – 100 g of raisins; – 50 g of roasted almond petals; – 150 g of goat cheese; – Vegetable oil; – Salt, pepper.
Quinoa (in the correct transcription “quinwa”) – the “golden seed” of the Incas. Quinoa tastes like brown rice, but its grains are much smaller and richer in amino acids.
Boil quinoa. This cereal is boiled in the same way as rice, pouring with cool water in a ratio of 1 to 2. Bring to a boil, reduce heat and simmer until all the liquid has evaporated. Turn off the heat and cool the cereal. Root vegetables – beets, radishes, celery, wash, dry and sand, and then chop the beets and radish into equal thin strips. This will be much easier if you have a special grater. Cut the celery root into small cubes, season with salt and pepper, add 1-2 tablespoons of vegetable oil. In a frying pan, heat another 2-3 tablespoons of oil until slightly smoky, add the chopped celery and fry it until golden brown. Refrigerate. In a salad bowl, combine quinoa, raisins, beets and radishes, chop the goat cheese, add almonds, season with olive oil, salt and pepper, stir and serve.
Celery root salad with homemade mayonnaise
This salad is prepared with raw egg yolks, so those who are afraid of salmonellosis should replace chicken eggs with quail in a ratio of 1 to 2. Take: – 2 medium celery roots – 2 chicken egg yolks or 4 quail eggs – 2 tablespoons of lemon juice; – 2 tablespoons of Dijon mustard; – 3/4 cups of olive oil; – 2 tablespoons of parsley; – 1/2 tablespoons of ground chili; – salt and pepper.
Start preparing the salad with the sauce. Make sure all components are at room temperature. Whisk together the egg yolks, mustard, and 1 tablespoon of lemon juice. Beat until slightly thickened. Pour in the remaining lemon juice drop by drop, whisking, then add olive oil in a trickle until an emulsion is formed, and season with salt and pepper. Cut the celery into slices as thick and as long as a match. Season with fresh mayonnaise, chili and parsley, stir and refrigerate for 1-2 hours.
Celery root salad with apple and remoulade
Remoulade is a classic French sauce that goes well with the sweetness of the apple and the slightly earthy taste of celery. You will need: – 2 tablespoons of homemade mayonnaise; – 2 tablespoons of thick plain Greek yogurt; – 2 teaspoons of Dijon mustard; – 2 teaspoons of apple cider vinegar; – 2 stalks of green onions, cut into thin slices; – 1 ½ cups of peeled apples chopped into strips and drizzled with lemon juice – 3 cups chopped root celery – salt and pepper.
Whisk mayonnaise, greek yogurt, mustard, and apple cider vinegar in a large bowl and add chopped green onions. Season with salt and pepper. Combine the celery and apple sauce, refrigerate the salad for 1-2 hours and serve chilled.