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After WWII, urbanism and consumerism grew. More and more people began buying televisions and it became the main broadcast medium, replacing radio 📻. With this modern technology, families were visually entertained with a vast choice of programs.
Cooking shows were among them. Before Julia Child’s The French Chef (1963-1973), there was “Cook’s Night Out” which debuted in 1937 with only 5 episodes of 15 minutes each. It was the first culinary show ever 📺. Many aired after that… “Cookery” from 1946 to 1951, “I love to Eat” (1946-1947), and so on.
The combination of supermarkets, television and cooking shows created a trend and encouraged home chefs to try new recipes, ingredients, and seasonings. At a young age, I enjoyed watching cooking shows but I really became a fan when I came across “Bon Appétit Bien Sûr” with Joël Robuchon, a French chef 👨🍳!
On one of his episodes, he demonstrated his Celery Root and Endive Salad with Walnuts. Another one was Celeri Rémoulade. Back then, I never cooked nor tasted this root vegetable. One day, I saw them on the shelves and bought one 🛒.
Thanks 🙏 to chef Robuchon, I knew how to handle it but not everyone does. This is the reason why I decided to do a quick tutorial on Celery Root • How to Prep. It’s really not complicated at all and you can enjoy this underrated vegetable anytime.
Let’s start by choosing the right one…
First, it looks pretty weird 😵 – it won’t win any prizes at a beauty pageant. This tan, light-brown bulb is hairy with an irregular, knobby surface. To pick the right celeriac, it has to be firm and heavy for its size with no soft spots, and a greenish blush on it. Although available all year round, it’s best from fall through spring.
How to store…
This root vegetable can be stored in the fridge in an open plastic or paper bag with a paper towel tucked under to absorb any excess moisture. It’s important to not wash, peel or cut it so it lasts longer. It can keep for up to 3 weeks 📅.
While filming Celery Root• How to Prep tips & tricks, I forgot to scrub and clean 🧼 it before cutting it. It’s not a big deal but technically, it makes the task “cleaner” when using a stiff brush to scrub while holding it under cold water to remove any dirt.
From here, the top and bottom are cut and then, using a sharp knife, the skin is cut off starting from the top and following the contour all the way to the bottom. It’s the same method used when removing the outer layer of a pineapple 🍍.
Celeriac will begin to brown soon after the outer skin is removed so here are two alternatives. You can rub the surface with a lemon cut in half or cut the celeriac into pieces and drop them into a bowl filled with cold water 💦. Both ways will prevent oxidation.
Depending on your recipe, it can be sliced, diced, cubed, make wedges with it or turn it into fries 🍟. Basically, treat it like a healthy, low-carb potato. It has a similar starchy texture as potato. It’s firm and crunchy.
I love its taste! It has a nuttier, mild and earthy flavor with a hint of parsley. When it’s raw, it tastes bitter but becomes sweeter when cooked. It has many healthy benefits 💚 such as vitamin C, K. B-complex along with fiber, calcium, magnesium, potassium, etc.
After watching Celery Root • How to Prep, you’ll be more inclined to add it to your menu 📜. Celeriac can be sautéed, puréed, roasted or sliced. It makes a great addition for salads, soups, mashed potatoes, or simply as a side dish like this one… Cauliflower & Celery Root Purée.
Bon Appétit! 🍽
Check out these other great kitchen tips and tricks… 😀
– Fennel Bulb – How to Cut
– Tomato Ripening Trick
– How to Trim, Cut & Clean Leeks
– How to Remove Bitterness from Onions
– How to Peel Butternut Squash • 2 Easy Ways
– How to Cut Cauliflower
– Pears • How to Core
– Turnip vs Rutabaga
– Beets ~ Prep & 4 Ways to Cook
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
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