Lemon- flavored Stuffed Celeriac (Celery root). I joked in the video that celery root tastes like celery, if celery actually tasted good, and for the most part this is true. This simple puree is a very versatile side dish, but the tasty. Celeriac is very ugly looking and you do waste a lot peeling it but try it – if you like celery you'll love this vegetable it has a mild celery flavor.
Celery root (a.k.a. celeriac) is a knobby, bulbous root vegetable that will not win any awards for Celery Root and Carrot Soup. Celery and celeriac are basically the same plant, Apium graveolens, with celeriac being a variety cultivated for its root rather than for its stalks (var Celery comes in stalks loosely clustered into a head. It is a bright-green, crunchy, full-flavored vegetable and can be used in dozens of ways, both. You can have Lemon- flavored Stuffed Celeriac (Celery root) using 11 ingredients and 9 steps. Here is how you cook it.
Ingredients of Lemon- flavored Stuffed Celeriac (Celery root)
- It’s of celeriac (Celery root).
- You need of bowl of water.
- It’s of lemon juice.
- It’s of Garlic, finely chopped.
- You need of grated Parmesan cheese.
- Prepare of plain bread crumbs – un-seasoned.
- You need of dried onion flakes.
- Prepare of salt, to taste.
- You need of Chopped, fresh parsley.
- Prepare of Coarse black pepper.
- You need of Olive oil.
I've recently discovered celeriac, also known as celery root. Although it has an unusual appearance, it has a lovely, mild celery flavor and works wonderfully pureed. The addition of the potato gives it a nice texture and the apple adds depth of flavor. Because I like to start both the celery root and potatoes.
Lemon- flavored Stuffed Celeriac (Celery root) step by step
- Fill a bowl with approximately 4 cups or more of cool water..
- Add the lemon juice to the water..
- Using a very sharp knife, carefully peel the Celeriac, cleaning away all of the tough outer skin..
- Immediately place in the bowl of lemon water, as you prepare the other Celeriac. placing it in the lemon water keeps the root from discoloration..
- Reserve the lemon water! Working with only one root at a time, remove one from bowl of lemon water. Using a small, sharp knife, and a really tough spoon, scoop out the center flesh of each, leaving a shell or wall of about 3/4" thick, in which to put the stuffing..
- For the stuffing: Finely chop the scooped out flesh, and mix it with the garlic, Parmesan cheese, bread crumbs, onion flakes, salt, parsley and pepper..
- Stuff this mixture into the empty shells. Place the shells into a large saucepan, making sure they remain upright throughout cooking. Pour in the olive oil and enough of the lemon water to come halfway up the celeriac roots..
- Simmer very gently for about 45 minutes to an hour, until the celeriac is tender and nearly all the cooking liquid has been absorbed. Serve the celeriac hot or cold, with their juices. Garnish with lemon wedges and sprigs of parsley..
- This is a delicious side dish! Has a very nutty, Lemony flavor, and very tender to cut with a fork! If you like artichoke hearts/centers, then you will love this!.
Celeriac, also known as root-celery, is a closely related variety of common leaf celery. It is grown for its delicious, knobby underground root. Root celery is a popular winter-season root vegetable employed as mashed in dishes, in soups, and stews, especially in the countryside of Eastern and. Celeriac, also known as celery root, mashed together with sour cream and dill is a tangy and delicious side dish with a milder flavor than celery. This is a delicious and quick way to prepare a root veggie that isn't often talked about.