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Celery Root, Celery Heart, and Celery Leaf Salad

Celery Root, Celery Heart, and Celery Leaf Salad


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Celery Root, Celery Heart, and Celery Leaf Salad

This salad is for the celery lover, as it uses the root, heart, and leaves. It's a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. Sherry vinegar or white balsamic vinegar is an acceptable substitute.

Click here to see Root Vegetables Don't Have to Be Boring.

Notes

*Note: Use only the lightest green, innermost ribs — the heart — of the celery.

Ingredients

  • 3 Tablespoons extra-virgin olive oil
  • 1 1/2 Tablespoon Moscatel vinegar
  • 1/2 Teaspoon kosher or fine sea salt
  • 1/4 Teaspoon freshly ground pepper
  • 1/3 Cup golden raisins
  • One 12-ounce celery root, peeled and cut into matchsticks
  • 3/4 Cups thinly sliced celery heart*
  • 1/2 Cup lightly packed celery leaves
  • 1/4 Cup lightly packed flat-leaf parsley leaves

Servings4

Calories Per Serving165

Folate equivalent (total)30µg8%


Unsung Heroes

Diane Morgan has a thing for the underdogs of the vegetable world. In her new book, Roots, the cookbook author sings the praises of oft-overlooked root vegetables, from arrowhead to yuca. The book’s well-researched chapters will help us dig in to vegetable cookery this season, but it’s recipes like horseradish and beet gravlax and this crisp celery root salad that have us tying on our aprons in excitement. The combination of celery root, celery stalks and delicate celery leaves packs a triple punch of flavor and creates a salad course with textural crunch and palate-cleansing potential.

3 tablespoons extra-virgin olive oil

1½ tablespoons Moscatel vinegar (or white balsamic vinegar)

¼ teaspoon freshly ground black pepper

1 medium celery root (about ¾ pound)--trimmed, peeled and cut into matchsticks

¾ cup thinly sliced celery heart (from about 4 stalks)

½ cup lightly packed celery leaves (from about 5 stalks)

¼ cup lightly packed flat-leaf parsley leaves

1. In a small bowl, whisk the olive oil with the vinegar, salt and pepper. Add the raisins and set aside for 15 minutes to allow the raisins to plump.

2. Meanwhile, in a large bowl, combine the celery root with the celery heart, celery leaves and parsley and toss to combine. Whisk the dressing together briefly, then pour just enough dressing over the salad to coat the ingredients lightly. (You may not need all of the dressing.) Toss well.

3. Season the salad with additional salt and pepper, if needed. Let the salad rest at room temperature for 5 to 10 minutes to allow the flavors to meld before serving.


Ingredients for Polish Royal Salad

One of the most noticeable things about the Polish Royal Salad ingredients that I’ve listed above is that the list includes so much canned produce.

Since this is a Polish recipe, I suspect the canned celery is canned celery root or maybe pickled celery stalks. I tried to both honor the original recipe and the lack of familiarity and availability of celery root in the USA. I used celery stalks which have a slightly stronger taste but are easy to find. Because the celery was canned, I gave the celery a quick blanching. I did the same with the leeks I used.

Amazon and Polish Shirt Store links are affiliates and generate income for this site at no extra cost to you.

I’ve looked around to find some history of this dish. With such emphasis on the canned ingredients, I wonder if it dates back to the Communists times in Poland. I suspect to have had all of these ingredients on hand at once would have made for a feast, a royal dish indeed.

If you have any info on the background of this dish, I’d love to hear it.

The next time I make it, I think I will try to use more fresh ingredients. I think I would have preferred the taste and texture of fresh pineapple and fresh celery. Ah well, live and learn.


The celery root is more often called, celeriac, which is the root of the celery plant. Celeriac is NOT your usual celery plant that you are used to eating and have the familiar celery stalks and celery hearts.

Celery root, often called celeriac, is a type of celery plant that has a big bulb for the root part of it. Celeriac is technically a tuber, but most people refer to it as a “root” vegetable. Celeriac differs from traditional root vegetables in that it is much less starchy and has hints of the familiar celery stalks.

Celeriac is large, knobby and rough in appearance. Celeriac needs to be peeled, which can be intimidating but once you get the hang of it, celeriac can be used for dishes that satisfy a starch craving, but are low in carbs and high in fiber.

Celeriac is great for in soups, mash, casseroles, and stews (like other root vegetables).


Celery Root and Celery Leaf Salad

“Once you get past its intimidating appearance, celery root is lovely, with a delicious, green vegetal flavor that’s hard to come by in the dead of winter,” says Erickson, a Seattle-based chef and James Beard Award winner. This salad takes advantage of the funky, salty-sour flavor of preserved lemon to give the creamy dressing its complexity. Note: If your celery stalks don’t yield enough leaves, you can use flat-leaf parsley.

  • Preserved lemon vinaigrette (recipe below)
  • 1 pound celery root
  • ½ cup toasted walnuts, divided
  • ½ cup celery leaves (picked from regular celery stalks)
  • 1 teaspoon poppy seeds
  • 5 tablespoons pomegranate seeds
  • Extra-virgin olive oil, for finishing
  • Flaky sea salt (like Maldon or Jacobsen), for finishing

Prepare vinaigrette. Transfer to large bowl. Using sharp knife, peel celery root. Shave as thinly as possible, using a knife or mandolin. Add root shavings to vinaigrette as you slice to prevent browning. Make sure each piece has dressing and spread slice apart evenly in the bowl if clumping occurs. When celery root has been thoroughly dressed, stir in ⅜ cup walnuts. Crush walnuts slightly with hands while adding to bowl.

Transfer mixture to platter. Top with the remaining walnuts, celery leaves, poppy seed, and pomegranate seeds. Drizzle with olive oil, and sprinkle with sea salt. Serve at room temperature. Serves 4.

  • Peel of 1 preserved lemon, julienned*
  • ½ cup crème fraîche
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 teaspoon minced shallot
  • ½ cup extra-virgin olive oil

In blender or food processor, purée peel, crème fraîche, juice and shallot. While food processor is running, add olive oil in slow, steady stream until smooth and creamy. Salt to taste.

*Preserved lemon is widely available in specialty stores and Middle Eastern groceries

This racy white wine offers lemon zest, sage, saline and nutty notes that echo the preserved lemon, celery leaf and walnut in the salad. Vibrant acidity brings out the sweeter side of the celery root and pomegranate seeds.


Preparation

Step 1

Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes set croutons aside.

Step 2

Thinly slice celery root into thin matchsticks. Place in a large bowl and add enough water to cover squeeze in juice from lemon (this keeps the celery root from discoloring).

Step 3

Purée egg yolk, garlic, lemon juice, and 1 anchovy fillet in a blender until smooth. With motor running, gradually drizzle in 3 Tbsp. oil, then 1½ Tbsp. water, followed by remaining 3 Tbsp. oil. Season dressing with salt and pepper.

Step 4

Drain reserved celery root and toss with celery in a large bowl. Chop remaining 2 anchovy fillets and add to bowl along with celery leaves, Parmesan, croutons, and dressing and toss to combine.

Step 5

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

How would you rate Celery Caesar Salad?

Wow, surprised to see no ratings for this lovely winter salad. Celery root is a great vegetable! I streamlined the dressing and just mixed anchovy paste, lemon juice, and garlic into store bought mayo, and I also recommend a handful of something green (like parsley) so the salad doesn't look so pale. Unusual and delicious!

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Today’s Recipe: Passover Celery Root Salad

The celery root has a tough, rough skin. I use a vegetable peeler to remove as much skin as I can, then turn to a sharp knife to remove and discard what skin remains. You want only the white part for this recipe.

Place cut celery root in acidulated water (with lemon juice) to prevent browning.

After cooking the celery root in the Instant Pot, remove the celery root and add celery to the remaining liquid and cook until thickened.

Pour the sauce over the celery root pieces and stir. Add the parsley and stir. Cover and refrigerate for at least 3 hours before serving.

Passover Celery Root Salad is a one pot, easy-as-can-be recipe! All you need is an Instant Pot and a sharp knife. Here’s how to make it.


The 15 best substitutes for celery

For many years, celery has been considered “top model food” because it is said the amount of calories you burn by eating celery outnumbers the amount you gain from eating it.

Indeed, celery is a low-cal, low-carb, and low-fat option that seems like the perfect addition to a diet plan. However, there is also much more than that behind this green vegetable.

In recent years, celery has moved from the status of staple food to that of the main ingredient. Celery was originally used for medical purposes because it’s a good source of:

Being so rich in micronutrients, it is no surprise celery juice has recently become a very popular addition to people’s daily routine.

Sometimes, simply removing celery from the recipe is enough, with no needed replacement. More often, it is difficult to replace that special something that celery adds to your dish, but luckily we have many options to choose from.

1. Celery seeds

Celery seeds are one of those seasonings you should always have stored at home. They’re very popular as a spice and can be found whole or ground.

Whole celery seeds are the size of pepper seeds and are dark brown in color, while ground celery seeds are a brownish-green powder.

They’re used in a large variety of recipes, including salads, dressings, brines, and sauces.

Celery seeds do not come from the celery we find in grocery stores, but rather from wild celery, which has a stronger flavor. These seeds are effectively the dried fruits of the celery plant.

They taste very similar to celery, so they are a good celery replacement, but they have a sort of bitter and earth-like flavor. Using an excessive amount of seeds could make you feel like you just ate a spicy pepper.

2. Bok Choy

Bok Choy is a Chinese cabbage that is known for being a good substitute for celery but also a good alternative for bell peppers .

Not only bok choy is a great substitute for celery in soup and other cooked recipes, but it also works as a substitute for raw celery.

Bok choy is a good source of nutrients such as:

Water (95% of bok choy is, in fact, water)

Its crunchy texture is ideal for soups and stirs fry recipes. In order to make sure that it tastes as similar as possible to celery, do select bok choy with the hardest stalks, which will give you a perfect celery-like crunch.

3. Carrots

Carrots are one of the easiest items to find in this list and it’s one of those ingredients you probably already have at home, so it makes for a perfect last-minute celery alternative.

They provide the signature crunch that celery usually brings to the dish and they’re also rather sweet, which makes it the perfect substitute for celery in pasta sauce , for example.

Carrots offer several nutrients and can help you lose and maintain an ideal weight. If you use celery as a raw snack, you can easily swap it with carrots for a change. Carrots make for a healthy and low-carb snack that will make you feel full for a long time.

4. Bell peppers

Bell peppers, and especially the green bell pepper, are a good alternative to celery in meat stews, salads, and even in stuffing recipes.

Bell peppers are non-spicy peppers that taste rather sweet, but not all of them taste the same. In fact, if red, orange, and yellow peppers do have a sweet flavor, green bell peppers have more of an earthy flavor that is closer to that of celery.

You can use a diced green bell pepper for salads or for a sauté with onions and carrots, which is typically used when making meat-based recipes. You can also cut the green bell pepper into slices to obtain a substitute for celery in stuffing recipes.

5. Fennel

Fennel stems are commonly considered the best substitute for celery. Although the flavor as a whole is different from the celery, the texture is extremely similar.

Fennel can be swapped with celery in many recipes. For example, if you need a celery substitute in soup, diced cooked fennel stems are the perfect replacement.

When raw, fennel may taste somewhat pungent, but its flavor becomes milder once cooked. On top of that, they carry a sort of anise flavor that strongly resembles the aftertaste of celery.

Fennel is perfect if you’re looking for something similar to celery but you also want to add something new to your dish. It still has the crunchy texture of celery, but it can also offer a tasty alternative to the usual flavor.

6. Water Chestnut

Water chestnuts come from Chinese cuisine and they’re very flavorful. Their texture resembles that of a pear or other similar fruits that give a good crunchy feeling, and their taste is somewhat fruity as well.

You can replace celery with fresh water chestnuts — not the canned ones! They’re perfect for salads, stir-fries, and woks.

If you’re looking for a substitute for celery in a chicken salad, look no further: water chestnut might be the new interesting addition you won’t be able to live without.

You can only gain by replacing celery with water chestnut because this plant is extremely healthy and has plenty of benefits for us: it’s low in sodium, rich in potassium, and has zero cholesterol.

7. Cucumber

Cucumbers are refreshing and crunchy, offering a valid alternative to celery for salads, but they’re also perfect for drinks or pureed into soups. They’re low-carbs and can be consumed as a snack.

Their flavor is both sweet and sour and can change slightly depending on the freshness, but it’s not really strong so it’s certainly not their main characteristic. However, cucumber has a well-balanced flavor that can be enjoyed by many, regardless of their preferences on sweet and sour.

On the other hand, their crunch resembles that of celery, so feel free to swap it into your sandwich or anywhere you have raw veggies and are in need of the signature crunch celery provides.

8. Green Apple

Green apples have a light fruity taste that is not too sweet or bitter, which makes them incredibly popular as a fruit juice. In fact, they’re often mixed with celery when making smoothies, but they can also stand alone pretty well.

Their flavor is not the only thing there is to love about this fruit. They also have a crunch that is very similar to celery, so they’re ideal for a healthy snack or as a substitute for celery in salads.

Green juices made with green apples or celery are especially recommended during warm seasons because they help in keeping your body hydrated and free from toxins.

9. Jicama

Jicama is considered one of the best celery and celeriac substitutes. Its crunchy texture and lightly sweet and nutty flavor are a perfect alternative to celery in salads.

It is commonly eaten raw, but you can also choose to cook it as long as you don’t cook it for long, otherwise, it will lose its crunchy texture.

Jicama’s popularity is increasing, also thanks to its role as a celery substitute. It is extremely good for our health since it contains vitamins, fibers, and minerals that reduce the risk of heart disease and improve our gastrointestinal system.

You can use diced jicama, onions, avocado, tomato, corn, and coriander for a low-effort and delicious salad full of nutrients.

10. Celeriac

The differences between celery and celeriac (also called celery root) have many people confused. The two are born from the same plant, but are cultivated differently: while celery is cultivated for its stalks, celeriac is cultivated for its roots.

They share a similar taste, but celeriac is considered by many to be earthier and more intense than celery.

Celeriac is a great substitute for celery in recipes that require cooking. It’s especially good when replacing diced celery stalks. It is not recommended to use it as a raw substitute for celery unless you slice it very thin.

11. Cabbage

Cabbage won’t give you the same flavor as celery, but if you’re out of options it is nonetheless a good substitute for celery and it’s enough to add a pinch of salt to enhance its flavor.

It is very important to choose a cabbage head that is firm and void of blemishes . The leaves should be shiny and crisp. It is better to buy a whole cabbage head rather than pre-cut cabbage because the latter loses its vitamin C.

Cabbage gives a perfect celery crunch to your soups and salads. You can also use cabbage as a celery substitute in risotto.

Among the several health benefits of cabbage, it helps prevent type 2 diabetes and is full of antioxidants that help fight cancer by reducing inflammation.

12. Parsley

Parsley is a very popular aromatic herb that gives a good kick to your recipes, especially in spaghetti sauce .

Celery and parsley belong to the same family and are very similar in pretty much every aspect except taste. In fact, you can cut parsley leaves the same way you would do with celery and it would be hard to notice the difference.

However, parsley has a brighter and stronger taste than celery, so it would be better to use it in smaller amounts than you would do with celery for the same recipe.

13. Cardoon

Cardoon has stalks that look very similar to celery stalks and it’s a good substitute for celery in cooked recipes, as long as you keep in mind that cardoon needs a longer time cooking than celery.

Its taste is slightly sweet and tender, and it’s a low-cal vegetable just like celery. Furthermore, cardoon contains nutrients that help lower cholesterol levels so it’s good for the cardiovascular system.

To prepare the cardoon, you need to rinse it thoroughly and trim its ends. Given that it has sometimes a bitter aftertaste, you can fix it by leaving it to soak in salt water for an hour before cooking it.

14. Onions

Onions, just like all aromatic vegetables that add flavor to your recipes, can be used as an alternative to celery.

If you’re looking to replace the taste of celery, you can try different kinds of onions and see what fits your taste the most. Of course, most onions have a stronger and richer taste than celery, but it’s not always a bad thing. In fact, you may find that some recipes will benefit from this alternative.

On the other hand, if you’re looking to mask the taste of celery because it’s not pleasant to you or your guests, you can also use onions, carrots, and other vegetables of your choice to easily hide its flavor.

15. Dill seed

Dill seed powder mixed with salt is a good substitute for celery salt. Celery salt is nothing more than concentrated celery mixed with salt, so the principle works in the same way.

Celery salt is a well-known spice in the kitchen and can be used in many recipes. Since it’s so versatile and used, you can happen to run out of it at the last minute. In that case, if you can get a hold of dill seed, you can pretty much obtain the same results.


Recipe: Celery Root and Apple Salad

Tart, crisp and refreshing, this salad lets both celery root and apples shine through.

1 (2-pound) whole celery root, rinsed well but unpeeled

1 pound firm, crisp apples such as Honeycrisp or Fuji

3 tablespoons cider vinegar

1 tablespoon whole grain mustard

1 1/2 teaspoons kosher salt

Freshly ground black pepper, to taste

1 tablespoon chopped fresh chives

Instructions: Put the celery root in a large saucepan with cold water to cover, and heat to a boil. Lower the heat a bit, and simmer the celery root for about an hour or so, until cooked through and tender. As it cooks, keep the root submerged by weighting it with a plate or pot lid. When you can easily pierce the celery root with a skewer, drain it in a colander and cool.

To peel the celery root, scrape off the skin with the dull side of a paring knife, and cut out the bits of skin in the folds and any tough, knobby parts. Cut the celery root into quarters then cut those pieces into matchsticks.

Rinse the apples well, but don&rsquot peel them. Slice them in half, through the stem and bottom ends, and cut out the seeds and cores. Cut the unpeeled apples into matchsticks a similar size as the celery root.

Whisk together the vinegar, mustard, salt and pepper in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified. Pour the dressing over the celery root and apple, sprinkle the chives on top, and tumble to coat all the slices with dressing. Serve warm or at room temperature.

Makes 6 servings

Adapted from &ldquoLidia&rsquos Italy&rdquo by Lidia Bastianich

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Celery Root Recipes

Ingalls Photography

Think of celery, and the first thing that comes to mind is probably the crunchy, fibrous stalks, followed by the leafy greens. The root gets largely ignored. But celery root, otherwise known as celeriac, is delicious. This variety of celery produces a bulbous, starchy root with a deep, earthy flavor. From creamy purées to crispy rémoulade salad, we’ve rounded up our favorite celery root recipes.

Cooked until tender and blended until smooth, celery root makes a delicious purée perfect for accompanying big, rich flavors. We mashed celery root with celery and celery seed to intensify the flavor in the purée that we use as a bed for our spoon-tender braised short ribs. For the ultimate in luxury, we add cream to the celery root purée that we serve with scallops, bone marrow, and black truffles.

Raw julienned celery root dressed with rémoulade is a French bistro classic. The dressing is a basic aioli made with egg yolk, Dijon mustard, oil and lemon juice. Parsley, minced olives, and cayenne pepper are all good additions. The creamy sauce crisp celery root make for a simple, elegant side.

Celery root pairs natural with other root vegetables. Try it in our Norwegian cod chowder or German braised pork, with both match celery root with carrots, parsnips, and potatoes.

Find all of these recipes and more in our collection of celery root recipes.

Roast Turkey with Celery-Root Stuffing and Giblet Gravy

Celery root brings an earthy dimension to the stuffing for this crisp-skinned bird, which is dressed in a white wine, giblet, and mushroom gravy.

Braised Short Ribs with Celery Root Purée

Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka.

Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.

Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse) »

Scallops and Truffles with Beef Marrow (Mare e Monte) )

Scallops and Truffles with Beef Marrow (Mare e Monte)

Céleri-Rave Rémoulade (Celery Root Rémoulade)

In this classic bistro salad, julienned celery root melds with a Dijon mustard-spiked dressing.

German Barley Soup (Graupensuppe)

Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it’s substantial enough to make a meal in itself.

Celery Root Rémoulade

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