I want to try and make a celery root (Apium graveolens var. rapaceum, a.k.a. celariac) soup sometime this year. I have a very hard time even envisioning a creamy celery root soup because the roots (swollen hypocotyls, according to wikipedia) have the flavor of the stalks with an entirely different texture. It's a bit disconcerting to me. The stalks are from a different variety than the roots. The species is in the Apiaceae (Umbelliferae); the parsley and carrot family.
Sunday, April 13, 2014
Celery Root Salad
I nearly followed the recipe for celery root remoulade (pg. 97 in Roots), just substituting Greek yogurt for the sour cream, celery leaves for the parsley, dill pickles for the cornichons, adding some chopped celery stalk and omitting the tarragon, and it was very good.
I want to try and make a celery root (Apium graveolens var. rapaceum, a.k.a. celariac) soup sometime this year. I have a very hard time even envisioning a creamy celery root soup because the roots (swollen hypocotyls, according to wikipedia) have the flavor of the stalks with an entirely different texture. It's a bit disconcerting to me. The stalks are from a different variety than the roots. The species is in the Apiaceae (Umbelliferae); the parsley and carrot family.
I want to try and make a celery root (Apium graveolens var. rapaceum, a.k.a. celariac) soup sometime this year. I have a very hard time even envisioning a creamy celery root soup because the roots (swollen hypocotyls, according to wikipedia) have the flavor of the stalks with an entirely different texture. It's a bit disconcerting to me. The stalks are from a different variety than the roots. The species is in the Apiaceae (Umbelliferae); the parsley and carrot family.
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Celery Root with Mayonnaise (Céleri Rémoulade in my French cookbook) seems to be fairly common in France. Sometimes it is placed on a crudité platter and looks very pretty next to, perhaps, beets and carrots and cabbage. Tastes good too!
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