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BTD Forums  /  Eat Right 4 Your Type  /  Celery root and pears?
Posted by: 296 (Guest), Wednesday, April 11, 2007, 5:40pm
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?  
Posted by: Don, Wednesday, April 11, 2007, 5:44pm; Reply: 1
Quoted from dragonsgold5
I see celery in the typebase, but not celery root.

Celery root = Celeriac, which is in Typebase.

Posted by: Don, Wednesday, April 11, 2007, 5:45pm; Reply: 2
You might also want to read the Mashed Sweet Potatoes thread.
Posted by: Drea, Wednesday, April 11, 2007, 5:46pm; Reply: 3
I've not tried celery root, but do like mashed turnips with garlic and ghee.
Posted by: KimonoKat, Wednesday, April 11, 2007, 8:50pm; Reply: 4
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.

Posted by: Drea, Wednesday, April 11, 2007, 10:02pm; Reply: 5
Quoted from KimonoKat
We don't eat it, but we will boil it along with other spices & veggies.

Why don't you eat it?
Posted by: KimonoKat, Wednesday, April 11, 2007, 10:23pm; Reply: 6
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!
Posted by: 296 (Guest), Thursday, April 12, 2007, 12:31am; Reply: 7
Quoted from ironwood55

Celery root = Celeriac, which is in Typebase.



Aha!  Thank you!
Posted by: carmen, Thursday, April 12, 2007, 2:50am; Reply: 8
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.
Posted by: Alia Vo, Thursday, April 12, 2007, 2:55am; Reply: 9
Thank you for the combination suggestion...sounds great.

Alia
Posted by: Henriette Bsec, Thursday, April 12, 2007, 6:37am; Reply: 10
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.
Posted by: Schluggell, Thursday, April 12, 2007, 7:37am; Reply: 11
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'.
Posted by: 296 (Guest), Thursday, April 12, 2007, 7:55pm; Reply: 12
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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