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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Celery root and pears?
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Celery root and pears?  This thread currently has 464 views. Print Print Thread
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dragonsgold5
Wednesday, April 11, 2007, 5:40pm Report to Moderator Report to Moderator
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My sister told me about a recipe someone gave her using celery root[b][/b], boiled I think, and mashed, and mixing that with mashed pears.  She said it ended up tasting just like mashed potatoes with a very mild, not unpleasant, almost undetectable flavoring of celery.  Sounds good to me!  And as a type O, it would be very nice to have something mashed-potato-like that wouldn't be bad for me.  I see celery in the typebase, but not celery root.  Any idea if there would be a difference?  Should I assume that because it's part of the celery plant, I could go ahead and eat the root, too?  
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Don
Wednesday, April 11, 2007, 5:44pm Report to Moderator Report to Moderator

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Sam Dan
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Quoted from dragonsgold5
I see celery in the typebase, but not celery root.

Celery root = Celeriac, which is in Typebase.



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Don
Wednesday, April 11, 2007, 5:45pm Report to Moderator Report to Moderator

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Sam Dan
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You might also want to read the Mashed Sweet Potatoes thread.


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Drea
Wednesday, April 11, 2007, 5:46pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I've not tried celery root, but do like mashed turnips with garlic and ghee.


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KimonoKat
Wednesday, April 11, 2007, 8:50pm Report to Moderator Report to Moderator

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We've used it quite often to add flavor to our soups and stew broths.  We don't eat it, but we will boil it along with other spices & veggies.



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Drea
Wednesday, April 11, 2007, 10:02pm Report to Moderator Report to Moderator

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Quoted from KimonoKat
We don't eat it, but we will boil it along with other spices & veggies.

Why don't you eat it?


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KimonoKat
Wednesday, April 11, 2007, 10:23pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from outdoordrea

Why don't you eat it?


The flavor is so strong that Mr. KK (remember, the cook in the family) says that leaving it as a part of the soup, it will overwhelm the balance of the other flavors.  So, we just boil it in with a few other veggies for about an hour, and then we take it out.

on another note:
I am so enjoying the taste of fresh, sweet anise, that I want it in all my soups and stews now.  It is such a neat tasting, flavorful spice/herb!


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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dragonsgold5
Thursday, April 12, 2007, 12:31am Report to Moderator Report to Moderator
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Quoted from ironwood55

Celery root = Celeriac, which is in Typebase.



Aha!  Thank you!
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carmen
Thursday, April 12, 2007, 2:50am Report to Moderator Report to Moderator

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I'm finding many more uses for choko (choyote) which is in the squash group, so neutral for everyone I guess. It looks like a pale limey green pear with a few prickles. We often have it steamed (halved first) and then scrape out the flesh and mash a little with ghee and seasalt. Very pleasant & has the floury texture of potato mash, especially if large/mature choko used. It also takes on the flavour of whatever you cook it with (eg stews, soup).
Mix your mash veg too - eg pumpkin, sweet potato, parsnip, choko in any combo. Swedes(rutabaga)/turnip will get a tryout when I find some - no one round here sells them much.
Can't catch celery root here either, fennel is good though but not a mash prospect.


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Alia Vo
Thursday, April 12, 2007, 2:55am Report to Moderator Report to Moderator

Kyosha Nim
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Thank you for the combination suggestion...sounds great.

Alia


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Henriette Bsec
Thursday, April 12, 2007, 6:37am Report to Moderator Report to Moderator

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I eat a lot of celeriac
- I think it is a taste you have to learn to love- but Emma loved it as baby and still likes it - just not in small cooked pieces in soup.

However I have served following for a group a choosy teens a few months ago and they all liked it with mayo:
Celeriac cut like fries and baked in oven with a pinch of chili and olive oil
- not on too high temperature - it burns easy !
They do not get very crispy - but taste rather mild -
Cold left overs works fine mixed with tender salad leaves/arugula - feta cheese and a dressing.
I have also had a rather nice vegetarian dish ( for those who eat avocado )
Thin slices fried light brown on a pan- arranges with lettuce and avocoado.

I use them as a mash as well- 1/3 part cooking apple ( belle de boscoop works well) -2/3 part celeriac- butter- makes a rather fluffy light mash.


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Henriette_Bsec  -  Thursday, April 12, 2007, 7:55am
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Schluggell
Thursday, April 12, 2007, 7:37am Report to Moderator Report to Moderator

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As I don't use the machine or mill to mash, I've not been too keen on the texture of Mashed Turnips...Rutabaga/Swede is good but gets a distinct colour.

Personally my fave is Mashed Celeriac and Parsnips - both are excellent even by themselves. A chunk of Kohlrabi is good as well.

I like the Chayote idea - I'll give that a try sometime, harder to find where I am though.

Another thing with Celeriac is blanch and peel - then marinate in EVOO, and your other fave seasonings, for several hours to make a sort of 'Antipasti'.


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dragonsgold5
Thursday, April 12, 2007, 7:55pm Report to Moderator Report to Moderator
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Quoted from Schluggell


Personally my fave is Mashed Celeriac and Parsnips - both are excellent even by themselves. A chunk of Kohlrabi is good as well.




Parsnips...never thought about that.  But then again, never thought about celeriac before either.  Thanks for the tip!

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