Some know it as celeriac, others call it celery root, and some have no idea what it is or what to do with it. Whether it’s seen as funny looking, ugly, or intimidating, it’s a delicious vitamin packed tuber. Some claim it was cultivated in Italy during the 1600’s, and it’s common in Europe today if not in all parts of the USA. It’s high in fiber and vitamins B, C, and K. It’s also a good source of phosphorus and potassium. Best of all, it’s a crunchy and tasty winter vegetable available in the Pacific Northwest that can be paired with many yummy companion flavors.
I wanted to make a winter salad with lightly steamed winter white celery root and turnip paired with black beans and black Forbidden Rice to serve over fresh Italian kale. My celery root was good sized so I made quite a bit– and it disappeared fast! so I’ll make it again before the season for it passes.
In case you’re uncertain about how to best cut into a large celery root: chop off the bottom and then the top to make flat edges. Then with the celery root placed securely on its flat base, using a sharp knife cut/pare away the rough and knoty outer surface working at an angle from the top, cutting downwards several inches each time as you work your way around and down the root. When you get about half way to the bottom, flip it so the bottom becomes the top, and keep cutting downwards several inches each time as you work your way around and down. It cuts easily. Once you’ve cut away the outer surface, slice it into 1/4 inch or so rounds, then chop to your desired shape and size.
- 1 medium celery root, chopped
- 1 medium turnip, chopped
- 4 or so good sized shallots, diced
- 1 T fresh lemon juice
- 1/8 t sea salt and fresh ground black pepper to taste
- 1/2 c dry Forbidden Black rice
- 1 can organic black beans, well rinsed
- 1 bunch Italian kale
Bring scant 1 cup water to a boil with a pinch of salt, add well-rinsed black rice, then simmer covered for 25-30 minutes until water absorbed and rice has nice texture. Remove from heat, fluff with fork, set aside.
Saute diced shallots in 1 T olive oil until translucent and just beginning to turn brown. Set aside in large casserole dish with airtight lid. Using same skillet and a little more olive oil if necessary, saute chopped celery root and turnip over medium heat for 2-3 minutes, then add 1/8 c fresh water, cover and simmer for 3-4 minutes until celery root and turnip are fragrant and softened a bit, but not mushy. Drain off any residual water, then add shallots and well rinsed black beans, stir all together well. Transfer to your large casserole dish with airtight lid, and dress with 1 T fresh lemon juice. When ready to serve, rip kale into bite sized pieces (discard the thick center spine), then place some cooked black rice and celery root mixture on top. This microwaves nicely for leftovers, or for the first serving if you like the texture of lightly cooked kale, as I do.