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Apple & Celeriac Salad and Chunky Celeriac Chips

Two Potato Side Dishes Transformed with Boiled or Roasted Celeriac

Oct 27, 2008 Susan Morris

Fresh celeriac will be available in the Winter months in the northern hemisphere. Apple and celeriac salad and chunky celeriac chips recipes use one celeriac in cooking.

Tough-looking celeriac when boiled and roasted transforms into a soft in the mouth sensation. Contradictory earthy texture and subtle celery flavour makes celeriac a seasonal substitute for classic potato side dishes of a hot salad and chunky chips.

Here are two recipes that are usually made with potato, apple and celeriac salad and chunky celeriac chips, which together cook up a whole celeriac.

Apple & Celeriac Salad

Serves two

Ingredients:

1 large cooking apple or 2 smaller culinary apples
Celeriac half
4 tablespoons of natural plain yoghurt
1 lime

Directions:

Peel the celeriac half and cut into cubes of 2 cm x 2 cm.
Boil the cubed celeriac in water for 10 minutes. The celeriac will be cooked after 15 minutes in boiling water.
Peel, core and cut the apples into thin slices. Add to the boiling pan of water and celeriac. Cook celeriac and apple together until the celeriac is cooked (check to see if fork will run through a celeriac cube)
Drain off the water.
Add the juice from one freshly squeezed lime over the celeriac and apples in a glass bowl.
Next add 4 tablespoons of natural plain yogurt or lactose free soy yoghurt if preferred. Mix well and serve warm as a side dish, Apple and Celeriac Salad.

Chunky Celeriac Chips

Serves two

Ingredients:

Celeriac half
Freshly ground black pepper
Olive oil

Directions:

Pre-heat an oven to 190 degrees Celsius.
Peel the celeriac half and cut into lengths of at least 2 cm width.
Line these chunky lengths of raw celeriac into a shallow ovenproof dish. Brush olive oil over the celeriac lengths on all sides. Grind fresh black paper over the dish.
Roast in the oven for 10 minutes, turn the celeriac and roast for 10 minutes.
Chunky celeriac chips will be ready to serve after 20 minutes of roasting. Cooks should expect the chunky celeriac chips to appear a celeriac colour with a hint of goldenness.

Cooking with Celeriac in Winter

Potatoes are usually the essential ingredients for making chunky chips or a hot salad side dish. Recipes for apple and celeriac salad and chunky celeriac chips show what celeriac offers as a substitution for potatoes.

Fresh celeriac will be available in the Winter months in the northern hemisphere. A knobbly tough-looking bulbous vegetable produced at the bottom of a stem, celeriac can be roasted, boiled or grated to be edible raw.

Apium graveolens var. rapaceum, or using the stem vegetable's common name celeriac, is considered as a celery mimic in terms of taste and has been desribed by some as a "turnip-rooted celery".

The copyright of the article Apple & Celeriac Salad and Chunky Celeriac Chips in Seasonal Cooking is owned by Susan Morris. Permission to republish Apple & Celeriac Salad and Chunky Celeriac Chips in print or online must be granted by the author in writing.

Comfort Eating in the Winter Months