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| Shredded celeriac in a blue and white bowl on the left. Raw celeriac "root" and celery on the right. Photo by author. |
Celeriac, what is it? No, it’s not a root, nor is it a stem. It’s a hypocotyl, the area between the root and stem; sometimes referred to as a stem but technically it’s the transitional region between root and stem. Normally on most plants the hypocotyl is very small but in botany as in life, sometimes there are exceptions, celeriac. The term hypocotyl is a bit of a misnomer as it literally translates to below cotyledon even though plants lose their cotyledons soon after germinating from a seed…..OK, class is over; let’s eat!
Quick Celery Root Salad with Capers and Lemon by Faith Durand
Serves 4
● 1 lemon, juiced
● 1 head celery root, peeled
● Salt and pepper
● 2 tablespoons walnut oil
● 1/4 cup good olive oil
● 2 teaspoons sugar
● 1 tablespoon red wine vinegar
● 1/3 cup juicy capers, rinsed
● Small handful Italian parsley, chopped
Peel
the celery root and shred it. Stop halfway through and sprinkle with a
tablespoon of the lemon juice to keep the root from turning brown.
Shred* the other half and toss with another tablespoon of lemon juice.
Salt and pepper liberally and toss. Whisk the remaining lemon juice with
the walnut oil, olive oil, sugar, and vinegar. Taste and adjust. Toss
with the celery root, capers, and chopped parsley. Serve.
*The
author recommends using an expensive tool called a Benriner Mandoline
Slicer but a cheese grater, food processor or simply chopping and dicing
should work.
*****
Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html
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