Celery root is an ugly, gnarly-looking root vegetable. It tastes like celery, although the root and stalks are not cultivated from the same varieties. It’s tasty, lower carb than potatoes, and you can eat it either raw or cooked. This recipe calls for cooking. Remember, you have to cut away the peel, so you won’t get much out of each root. Buy the smaller ones with fresh green tops, no slime, and they should not be green.
- 1 celery root, chopped into 1/4″ pieces (see note)
- 2 medium-sized potatoes like Yukon Gold, chopped into 1/4″ pieces
- 3/4 cup vegetable stock (you can use water if you don’t have any broth or stock)
- 1 tbsp finely chopped dill
- 4-5 green onions
- Salt to taste
- A pinch of Chinese five spice (optional)
- Cut the green leafy parts off the green onions. Chop the whites finely (remember to discard the root end).
- Heat a little oil in a non-stick pan. (I use Cuisinart’s hard anodized cookware and don’t actually need the oil).
- Add the chopped onions (white parts only) and cook for 4-5 minutes.
- Add the celery root and potatoes and stir.
- Add the salt and five spice and stir.
- When it starts to stick to the bottom, add the stock or water and stir well. Be careful not to break the vegetables.
- Cover and cook until the vegetables are tender but not mushy.
- While it it cooking, finely chop the onion greens and the dill. Do not cut the dill up too much, as it will then lose its smell.
- Once the vegetables are tender, add the onion greens and dill and stir. Take off the heat.
You can eat this over rice, with chapattis, or stuffed into a pita. I ate it just by itself, with some yogurt.
Note: To prepare celery root, wash it well. Scrub with a vegetable brush. Cut off the top and root ends, about 1/2″ on each side. Using a sharp knife, cut away the peel. You could use a peeler, but it might be more difficult. Rinse, wipe dry, and now it’s ready to use. It’s a little tough to cut, so be careful.