I learned about celeriac very recently from David, my father-in-law. By happenstance, a celeriac root arrived this week in our CSA box. This recipe is inspired by his lightly pickled celeriac recipe. It would go well as a side dish with a roast or pork chops.
Why It Works
The honey mustard dressing adds a sweetness that complements the subtle celeriac root flavor. Beware of the celeriac leaves though. They have a really strong celery flavor. I won't be eating them except as an aromatic vegetable in a stock.
- Chopping Board
- Garlic Press
- Citrus Juicer
- 1 head Celeriac
- 1 clove Shallot
- 1 clove Garlic
- 1/2 Lemon
- 1 tablespoon Olive oil (Extra virgin is best)
- 1 teaspoon Salt
- 1 teaspoon Pepper (Freshly ground)
- 1 teaspoon Dijon Mustard
- 2 teaspoons Honey (I always use Manuka honey from New Zealand.)
- Gather the ingredients. I left the garlic out in the picture but don't forget it!
Prepare the Celeriac Root
- Chop the leaves off. Keep them for making stock in another recipe. Or discard them.
- Boil water in a small pot. Put the celeriac root in the boiling water.
- Boil the root for about 5 minutes. It will be cooked when you can stab celeriac with a fork.
- Remove the celeriac and run under cold water to cool. Peel the outer skin with a vegetable peeler. Do your best. It is tough to get around the root.
- Finish trimming the roots with a paring knife as it will not be easy to peel the knobby parts.
- Slice the root thinly.
- Cut the sliced root into a thick batonnet size.
Prepare honey mustard dressing
- Using a garlic press, squeeze through the clove of garlic.
- Quarter the shallot.
- Press the shallot through the garlic press.
- Squeeze the lemon juice into the mixing bowl with the garlic and shallot.
- Add the salt, pepper, honey, and Dijon mustard.
- Mix the dressing together.
- Add the celeriac root to the dressing.
- Toss together until evenly mixed.
- Enjoy the honey mustard celeriac root with a delicious rib roast! Yum.