Celeriac Root Rice (Arroz de aipo-rábano)

IMG_4843Celeriac is a very versatile root vegetable, with a subtle nutty flavour.  It’s great for soups and can also be baked, mashed, boiled, etc..

The recipe I have here today is to make Celeriac Rice,

  • 1 big celeriac, peeled
  • Herbs to taste, like fresh thyme and dill
  • salt and pepper to taste
  • 2 Tablespoons olive oil
  • 1/3 cup nutritional yeast

Place the celeriac chunks in the food processor until you have a crumb-like texture. Don’t over process. It’s also possible to chop into small cubes if you don’t have a food processor but its hard work.

In a large  non-stick skillet or wok, heat up the olive oil and sauté the celeriac rice, stirring often. Add salt, pepper, herbs and 4-5 tablespoons of boiling water. Steam for 3-4 minutes over medium/low heat, and in the middle of this process add the nutritional yeast, (add more water if needed). Remove from the heat and serve.

The celeriac doesn’t have a strong flavour so the success of any recipe with this root is about the spices and herbs you use. Be creative and mix your favourite flavours.

PT: 

O aipo-rábano é uma raiz muitíssimo versátil, com um sabor  subtil a noz. É ótimo para fazer sopa mas também pode ser comido cozido, em purê, assado, etc.

A receita que tenho aqui hoje é de arroz.

  • 1 raiz de aipo-rábano grande descascada
  • Ervas a gosto, como tomilho fresco
  • Sal e pimenta a gosto
  • 2 colheres de sopa de azeite
  • 1/3 xícara de levedura nutricional

Colocar o aipo-rábano num processador de alimentos e pulsar até se obter uma consistência semelhante a migalhas(do tamanho de grãos de arroz). Não processar demasiado. Também é possível cortar em cubos pequenos em vez de usar o processador mas dá muito mais trabalho.

Numa frigideira antiaderente ou wok, aquecer o azeite e saltear os bocadinhos de aipo-rábano, mexendo com frequência. Adicionar sal, pimenta, ervas e 4-5 colheres de sopa de água a ferver. Deixar cozinhar por 3-4 minutos, em lume médio/brando e a meio deste processo adicionar o fermento nutricional. Retirar do lume e servir.

O aipo-rábano não têm um saber forte, por isso qualquer boa receita com esta raiz está muito dependente das especiaria e ervas adicionadas. Sê criativo/a e mistura o sabores que mais gostas.

celery-228004_1920

 

13 thoughts on “Celeriac Root Rice (Arroz de aipo-rábano)

  1. Jenchat

    Wow, this looks like something I would love to try. That is, if I can lay my hands on the Ingredients😂. Never heard of celeriac but thanks for sharing.

  2. Chrissy

    Is Celeriac similar to Cassava? And is that Brazilian Portuguese or Portugal Portuguese in the second half of this post?

    • cook the beans

      No they are not similar neither in texture or flavor. I’m from Portugal 😊 thanks for passing by 🙏

      • Chrissy

        Okay, I will look into Celeriac. I learned something new! 🙏🙌 And, awesome that you are from Portugal! Great interacting with you! And you’re welcome 😀

    • cook the beans

      Me too ! Celeriac has a more similar texture to rice and a more subtil flavor. Thanks for the comment 🙂

  3. slimmingbsimcha

    My husband loves celeriac, but cutting it up always put me off. I’ve recently got a new food processor though so this is genius! Thanks!

    • cook the beans

      a food processor will make your life much easier 🙂 hope he like the rice 😉 Ana xx

      • slimmingbsimcha

        I’d been putting off replacing a broken one for a year or more and finally did. They are so fabulous!

    • cook the beans

      Celeriac is the root of the celery plant, grows wild in the Mediterranean basin and in northern Europe but I know that’s cultivated on other continents as well, so next time you go to a market or supermarket ask around 🙂 thanks for leaving a comment. Ana xx

Leave a Reply 💌 Deixa um Comentário

This site uses Akismet to reduce spam. Learn how your comment data is processed.