We are always looking for new vegetables and interesting ways to serve them. Celery root or celeriac is a root vegetable that probably most people aren’t familiar with. It is rich in fiber and vitamins and has less than half the carbohydrates of a comparable amount of potato.
In the past, Natalie and I have attended the Food and Wine Festival at Disneyworld’s EPCOT. You can literally eat your way through EPCOT sampling wines and small plates of food from many different countries and different regional American cuisines. This last time, we tried a dish of seared scallops served over pureed celery root with sauteed mushrooms. It was exquisite.
A month or so after that I was wandering through the produce department of my local grocery store looking for something different and saw some large beautiful celery roots, so I bought one with that dish from the Food and Wine Festival in mind. When I got home, I consulted my copy of The Flavor Bible, a book by Karen Page and Andrew Dornenburg which is my most-used cooking resource and it indicated that celery root pairs well with seafood. It also listed mayonnaise, mustard, and lemon as a favored combination with celery root. After a bit of tasting, I worked out this recipe. It paired well with salmon, and I served it several times thereafter.
I hope you will try it and enjoy it
- 1 large Celery Root (1 ¾ lbs. peeled and cleaned.)
- 1 large Russet potato (1/2 lb.)
- 6 Tbsp. Mayonnaise (use vegan mayo for a totally vegan dish)
- 4 tsp. Dijon mustard
- Juice of 1/6 of a lemon.
- Salt to taste
- Peel the celery root and dice into 1-inch cubes.
- Peel the potato and dice into 1-inch cubes.
- Put the potato and celery root into a pan of water and bring to a boil, continue cooking until done.
- Add the next four ingredients and puree in a food processor.
Most of the calories are coming from the mayonnaise, so you can cut back on that to reduce the calories even further.
The dish can be made ahead and reheated.