Sliced celery root
(Offered picture — Yvona Quick)
It’s December. The bottom is white and it’s time for winter sports activities. It’s additionally time for the vacations: Hanukah, Christmas, Kwanzaa.
And it’s time for salads made with winter roots, like carrots and celeriac. Each of those root greens originated within the Mediterranean basin, have been widespread among the many Greeks and Romans, and made their strategy to northern Europe, the place they grew to become winter culinary staples as a result of they might be saved in root cellars.
Each carrots and celeriac are low-calorie sources of dietary fiber. Each include antioxidants and essential minerals: potassium, calcium and magnesium. Each include ample vitamin C, particularly when eaten uncooked, and orange carrots are well-known for his or her excessive vitamin A content material — essential for imaginative and prescient, pores and skin and normal good well being.
Carrots are one in all our hottest winter greens. They’re candy — with extra sugar than any vegetable apart from beets.
In distinction, celeriac, or celery root, just isn’t as well-known in North America — although it’s very talked-about in Europe and a mainstay of northern European cuisines, the place it’s a should for soups, stews and winter salads. It’s the primary ingredient of French remoulade, a salad dressed with mustard and tarragon. It tastes like concentrated celery — sharper, with extra chunk. The flavour is splendidly complemented by the sweetness of carrots, and likewise goes effectively with sweet-tart oranges or apples.
Each carrots and celeriac will be minimize into sticks for a straightforward, satisfying snack, and will be packed in a lunch. Each are glorious in salads and will be served with dips. Each are good roasted as a facet. In addition they add nice taste to soups, stews, stir-fries, casseroles and different cooked dishes.
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Winter Orange, Celeriac and Spinach Salad
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Components:
1 celeriac (about 1 cup, chopped advantageous or sliced skinny)
1 small carrot, non-obligatory
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 or 2 navel oranges (if utilizing different oranges, take away seeds)
1 cup finely torn spinach
1 Tablespoon chopped walnuts, craisins or crumbled feta, for garnish.
Instructions:
Slice celeriac and carrot, if utilizing. In salad bowl, sprinkle with salt and pepper and toss to coat. Drizzle with olive oil and toss to coat once more.
Zest the orange, and toss the zest with celeriac in bowl.
Peel orange and separate into segments. Over the salad bowl,
Lower throughout to launch juice; stir to mix with celeriac. Add torn spinach for coloration.
Garnish with feta and serve.
Serves 2 or 3 as a facet salad.
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Meals Processor Carrot, Celery Root and Apple Salad
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Components:
2 carrots
1 small celery root
1/4 – 1/2 teaspoon salt
1 apple
2 teaspoons olive oil
1 teaspoon maple syrup
2 or 3 Tablespoons apple cider vinegar
1/4 cup raisins or craisins, for garnish
1/4 cup chopped walnuts, for garnish
Instructions:
Peel celery root; scrub carrots.
Shred each within the meals processor (or with field grater) and place in salad bowl. Sprinkle evenly with salt. Core and cube apple, and add. Toss the whole lot within the salad bowl.
Whisk collectively olive oil, maple syrup and apple cider vinegar. Pour over salad and toss to mix.
Garnish with raisins and walnuts.
Serves 2 – 3.
Creator of the award-winning cookbook “Backyard Connoisseur: Recent & Fabulous Meals out of your Backyard, CSA or Farmers’ Market,” Yvona Quick lives in Lake Clear and has two passions: cooking and writing. She will be discovered at www.yvonafast.com and reached at yvonawrite//www.adirondackdailyenterprise.com/search/yvona quick
