When I finish a head of celery, I take the little knobby end and cut the sides off- the yucky parts- and I am left with a little white square. I love to eat that "heart" of the heart. Celeriac or celery root very much reminds me of that flavor. And that makes sense because they are all a part of the same plant.
When I bought the celery root, I was walking through the market with them, their stringy celery tops and leaves flailing all over the place. In the other hand I had a bunch of beets with their tops flailing all over. I found it a little humorous. They asked if I wanted them to cut off the top, I said no way. When I got home I boiled the tops in water, making a celery broth. Those pieces of celery were very strong. I am going to experiment and see if I can make a nice cream of celery soup with that. If it goes well, I will share it with you.
Celeriac with Curry Dressing
3 cups pf celery root, diced
1 tablespoon oil
1/2 teaspoon turmeric
1 tablespoon fresh lemon juice
salt and pepper to taste
curry yogurt dressing (recipe following)
Saute celery root in oil until lightly golden. Add turmeric, salt, pepper and lemon juice. Cook for thirty minutes. Pour some dressing over the cooked celery root and serve. Sprinkle with cilantro if you really want to kick it up a little.
Curry Yogurt Dressing
Adapted from this recipe at Martha Stewart
In a skillet heat oil over medium heat. Add ginger, onion, and garlic, and cook, stirring often, until softened and beginning to turn translucent, about 9 minutes. Add cumin, coriander, fennel seeds, mustard seeds, and allspice. Cook until they become fragrant. Remove from head and place in a food processor with turmeric, yogurt, salt, lemon juice, and sugar; process until smooth.