Featured Ingredient: Celery Root
If there was ever an ugly duckling of the vegetable world it would be celery root.
Frumpy celery root, also called celeriac, is exactly what its moniker claims it to be: the root of a celery plant. The creamy white flesh tastes like a cross between celery and parsley with a starchy, potato-like texture. They are at their most flavorful around this time of year.
What celery root lacks in aesthetics, it makes up for with hefty amounts of vitamin K. Vitamin K is vital for proper blood clotting and bone strength.
As you can see from the photo, this root vegetable should be peeled generously with a sharp knife prior to eating. Choose small-to-medium roots as large roots tend to be woody or hollow inside.
I recently pulled my celery root from the community garden which got me scheming about how to incorporating them into a muffin tin creation. I think these no-fuss cakes are a paean to this unalluring yet very appetizing vegetable. These would also be great with half celery root and half mashed potato. Maybe even a little bit of horseradish.
Anyone out there have a suggestion for a good sauce for these?
Celery Root Cakes
3 cups chopped celery root
¼ cup flour of choice
2 Tbsp chopped chives
1 Tbsp capers
2 garlic gloves, chopped
1 Tbsp Dijon mustard
Juice of ½ lemon
Salt and pepper, to taste
Steam celery root until very tender. Preheat oven to 350°F. Combine all the ingredients in a bowl of a food processor and whirl until well combined. Don’t over puree as you still want the mixture to be slightly chunky. Divide mixture among 8 muffin cups and bake for 25 minutes until the tops have turned a nice light golden color. Let cool before unmolding.