One of my favorite foods my mother would make growing up was a potato pancake. I loved that greasy potato crisp! My mother rarely cooked so this was always a treat when she made one.
It's funny how these childhood memories translate into adulthood without really realizing it. This memory of my mom making that amazing potato crisp really came back to me when I started to think of recipes for this month.
I know that celeriac pairs well with potatoes and has the consistency needed to make a good pancake crisp.
Today’s recipe is a different take on my mother’s recipe. I’ve added celeriac root to add a little flavor and as stated in the last blog it helps to add a little fiber and less carbohydrates than potatoes by themselves.
Hope you Enjoy!
Step 1: Preheat the oven to 350 degrees
Step 2: Shred the potatoes, celeriac and onion. To do this either use the large holes on a box shredder or with a food processor. The grater on my food processor is just ok so I used my box shredder.
Step 3: Mix the potato, celeriac, onion and 1.5 tsp of salt in a bowl. Cover for 10 minutes.
Step 4: In batches start to remove as much water as possible from the mixture. Use cheese cloth or a kitchen towel and really squeeze. This is very important! I think I worked on increasing my grip strength in this step.
Step 5: Heat the 2 tablespoons of your oil of choice in a skillet over medium heat. Next, place the pancake mixture in the skillet.
Step 6: Press the pancake mixture into the skillet. Then take a spatula and run it around the edge of the skillet. Cook for 10 minutes.
Step 7: Run the spatula around the edge again to loosen. Flip the pancake over onto a plate.
Step 8: Heat another 2 Tablespoons of your oil and slide the pancake back into skillet, cooking the other side. Cook for 15 minutes.
Step 9: Move the skillet to the oven and finishing baking for 15 minutes.
Step 10: Remove from the oven. Cut into slices and serve plain or with sour cream and some fresh chives!
This recipe goes well with any type of protein you want to pair with it. Eggs, steak or a nice breakfast sausage.
This weekend we will post our wrap up for celeriac and introduce our next veggie!
There have been many comments over the past week about the appearance of celeriac. Questions of why would you buy and especially eat something so ugly!
My favorite so far was that it looked like monkey brains. Now I’ve never seen monkey brains so I can’t comment on the accuracy but it did make me feel like I was cooking with something very exotic.
It does beg the question of why should I add this in? Does it add a different nutrient that I can’t get from another vegetable? What is the true benefit?
To this I would say it has a lot of redeeming qualities. For one it has a very low carbohydrate content but has a ton of good nutrients like fiber, vitamin B6, C and K and potassium, phosphorus and manganese.
This comes in handy for those you out there watching your carbohydrate intake. It also comes in handy with recipes like the one listed below. Mashed Celearic and Potato.
Say that you love mash potatoes but not all the carbs. By adding celeriac you can reduce your carb intake but still enjoy mashed potatoes.
For example, in one cup of diced celeriac there are 9.1 grams of carbs compared to 1 cup of yukon gold which has 36.4 grams. Huge difference!
After being asked about the appearance the next questions is usually how do you prepare it?
Basically you peel it. I prefer to use a knife instead of a peeler but either can be used.
Here is more detailed description:
1. Scrub the root with a potato scrubber under cold water removing any dirt.
2. Cut the top of the root off. Trying to just get the outer skin removed without sacrificing any of the inner root.
3. Then proceed cutting off the skin around the root. Side note: Its a good idea to have either a half of a lemon or a bowl of water mixed with lemon juice around as you do this. If you are not going to use the celeriac immediately its a good idea to rub the root with the lemon as you peel it to keep it from turning brown.
4. Next cut up the celeriac however you like. Matchsticks like we did in last week's recipe, grated (coming up in next week's recipe), or cubed like we do in this week's recipe!
Speaking of this week's recipe let's get to it!
This week is a super yummy Celeriac and Yukon Gold Mash.
There are two options here because I love options when it comes to cooking. One version is dairy free and the other is full on dairy!
Choose which one works best for you!
Celeriac and Yukon Gold Mash
Ingredients- Dairy Free
Ingredients - Full on Dairy
Instructions for both types of recipes:
1. Peel the potatoes and celeriac and cut into 1 inch cubes. Place the potatoes, celeriac and garlic cloves in a pot and cover with water. Water should be about an inch over the vegetables. Add salt.
2. Boil the vegetables until the celeriac is fork tender.
3. Before draining you will need about 6 Tbsp of the water the vegetables were boiled in. I take my glass measuring cup and scoop out enough water before draining.
4. Drain the vegetables.
5. Place back into the pot. Add your non-dairy or dairy options at this time along with the reserved water. Use either a hand mixer (for chunky mash) or a potato ricer for a smoother mash.
6. Add salt and pepper to taste.
Jason and Jack could not tell the difference between the two types of mashes. Both were very good!
We paired the mash with some yummy beef stew.
However, this can really go with anything that goes with mashed potatoes.
Next week we will explore another great recipe and more info on why to add variety into your diet with celeriac!
Please comment below if you have tried a celeriac recipe you liked!
For a pdf of the recipe above click below.
Celery Root or Celeriac, which is it more commonly called, is an odd shaped root vegetable that you most likely looked over while at the grocery store. Surprisingly it is a very popular vegetable in Europe. In France, in particular, it is commonly used to make Celeraic romeleade. A basic cole slaw recipe with mayo, mustard, lemon juice and raw shredded celeriac.
This versatile root vegetable can be prepared raw, roasted, boiled, or mashed. It can often be found in salads and soups.
Celeriac is cultivated for it’s root which means the celery we often buy and eat is not from this root. It grows a leafy, whimper looking, stronger tasting celery stems on top. If you find the root with leafy greens on top it means it is fresh. (Side note: these leafy greens are good for making stock.)
When I first tasted celeriac it reminded me a little bit of jicama but with much more flavor. It has a mild celery taste with a hint of parsley and has the crunch of jicama.
I decided a salad would be the best place to start for trying out celearic. It is super easy to prepare. A lot of celeriac salad recipes call for shredding the root or making match stick slices. For the salad below either can be done. Note: If you shred the celeriac then shred the apple as well.
As with most vegetables there are a couple of ingredients that pair well with each particular vegetable. For celeriac, lemon and apple are a common theme. Lemon in particular helps the root from oxidizing and giving off an unpleasant color.
In fact, if you are prepping to use celeriac but not planning on using it immediately then I recommend putting it in a bowl of water and lemon juice or rubbing the entire outside of the root with lemon as you peel it.
For this recipe I recommend making the salad dressing first so that the celeriac can be tossed with it immediately and does not discolor.
Here is what you need to get started:
Celeriac and Apple Salad
1 small celeriac root
1 green apple
1/4 cup toasted pecans
1/8 cup blue cheese
3 TBSP Olive oil or Avocado Oil
1 TBSP Dijon mustard
1.5 TBSP Lemon juice
1 TSP honey
1/8 TSP salt
A couple dashes of pepper
1. Combine all the dressing ingredients in a bowl, whisk and set aside.
2. Peel and core the apple. Slice into matchstick slices.
3. Next, prepare the celeriac. Start by washing the root with cold water. Use a potato brush to scrub the outside. Next slice the top of the root off. You can either use a knife to peel the root or a vegetable peeler. I prefer a knife. Cut into matchstick slices.
4. Toss the apple and celeriac with the dressing. Add the toasted pecans and blue cheese.
Note: Check to see how salty your blue cheese is. The one I like in particular is a little salty so I omitted the salt in the dressing.
Next week, we'll talk about how to prepare celeriac. Plus a new recipe.