3 years ago
Celery Root and Fennel Rémoulade

I think I’ll try this with the Addicted to Veggies raw vegan sour cream recipe I posted earlier.

When peeling celery root, skip the peeler entirely. Use a good sharp knife and just carve away the outside 1/2-inch of the root. It’s so deeply creased that trying to peel it is an exercise in frustration. Sacrifice the small amount that’s lost by using a knife and save your time and sanity. :-)

From Cooking Light.

Celery Root and Fennel Rémoulade

Use the grater attachment of the food processor to quickly shred celeriac and fennel for this slawlike side.

Yield: 10 servings (serving size: about 2/3 cup)

  • 4  cups  shredded peeled celeriac (celery root)
  • 2  cups  shredded fennel bulb
  • 2  tablespoons  fresh lemon juice
  • 1/2  cup  reduced-fat sour cream
  • 2  tablespoons  Creole mustard
  • 2  teaspoons  canola oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  cup  chopped green onions
  • 1/4  cup  chopped fresh parsley

Combine celeriac, fennel, and juice in a large bowl. Combine sour cream and next 4 ingredients (through pepper), stirring with a whisk. Add sour cream mixture, onions, and parsley to celeriac mixture; toss well. Cover and chill at least 30 minutes.

(Source: find.myrecipes.com)



3 years ago
Arugula, Carrot & Celery Root Salad with Almonds

Also from Fine Cooking.

Arugula, Carrot & Celery Root Salad with Almonds recipe

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.

Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

Serves ten to twelve.

2 Tbs. apple cider vinegar
2 Tbs. honey
1 tsp. Dijon mustard
6 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 medium carrots (1 lb.)
1 medium celery root (3/4 to 1 lb.)
6 lightly packed cups baby arugula (about 6 oz.)
3/4 cup sliced almonds, toasted
1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Make Ahead Tips

You can make the dressing and prep the almonds and arugula up to a day ahead. Grate the carrots and chop the cilantro an hour or two ahead, but grate the celery root shortly before serving, as it may oxidize and turn brown if done earlier.


3 years ago
Raw Garlic-Chive Mashed No-tatoes with Mushroom Gravy

One secret to success with celery root (aka celeriac) is peel, peel, peel — or rather, pare, pare, pare. Don’t be surprised if you wind up taking off half an inch of the root, and possibly more. They have nooks and crannies in their skin that are a pain to clean — much easier to just get rid of them by going a bit deeper with the paring knife.

From the Raw Food Talk forums.

Here is the video link to the Notatoes and Mushroom Gravy.
Garlic and Chive Mashed No-tatoes - chef tina jo

These garlic and chive mashed no-tatoes are simply amazing. They are easy to make and absolutely delicious. Every mouthful is creamy, rich and oh, so heavenly. No need to wait until the holidays to have the perfect comfort food. These are great any time of year!
Recipe: (Deb’s notes are blue colored)

Note: I changed them to bold since the blue color doesn’t survive with this Tumblr theme.

2 1/4 cups celery root, peeled and chopped
3/4 cup cashews
1 Tbs white miso paste (I used yellow and it was fine)
1 tsp onion powder
2 tsp nutritional yeast
1 1/4 tsp Himalayan pink salt (next time I’d use less - bit salty)
1/2 cup Irish moss paste
3/4 cup water (add more if necessary for creamy texture)
1 Tbs garlic, minced
1/4 tsp white pepper
1 Tbs chives, minced


Add all ingredients (except chives) into blender and blend on high until creamy and warm.
Blend chives in by hand, then serve.
These No-tatoes can be served warm by blending in your blender. Another way is to place them in the dehydrator for 1 hour.
(I didn’t have chives so I left those out). I also added a bit more water as I felt I needed it to get it all moving in the blender. Next time I’ll work with it and try not to add more water because mine were a tad runny because of that.

Servings: 8
Yield: 4 cups


Irish Moss Paste - I posted to her video above asking her how to make the paste:
Irish moss paste is very simple and you will wind up using it in a ton of different recipes:

8 oz soaked Irish moss seaweed

1 1/2 cups water

Rinse Irish moss in fresh water several times to remove the “fishy” smell. Remove any and all foreign matter. Soak the moss for 6-8 hours in the water, store in fridge. Rinse again and drain. Blend the Irish moss in 1 1/2 cups water until smooth. Store in fridge up to 2 wks in sealed jar.

Deb’s note - I didn’t weigh out the irish moss, I simply removed what I thought would be enough and soaked it in the fridge and proceeded.
Gourmet Blend Gravy - chef tina jo

Creamy, warm and oh-so-delicious! This gravy is a sure-fire hit! Add to your mashed no-tatoes, meatloaf or on top of noodles. Then stand back and watch it disappear!

1 cup re-hydrated gourmet mushrooms (or use your favorite mushrooms)
1 cup water, purified (add more if needed for creamy texture)
1/4 cup walnuts, soaked and dehydrated
1/2 tsp poultry seasoning
1 Tbs red onion, minced
2 Tbs olive oil
2 Tbs tamari, wheat free
1 tsp garlic, minced
3 Tbs nutritional yeast

Re-hydrate mushrooms by soaking them in 2 cups purified water (or if using fresh mushrooms, use 1 cup firmly packed)

Place all ingredients into blender and mix until creamy and smooth. To serve warm, process in blender for a few minutes (be sure not to overheat). Enjoy!

Leftovers can be placed in a glass air tight container for up to 5 days.

(Source: rawfoodtalk.com)



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