Celeriac 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.
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.
Is Celeriac similar to Cassava? And is that Brazilian Portuguese or Portugal Portuguese in the second half of this post?
No they are not similar neither in texture or flavor. I’m from Portugal ? thanks for passing by ?
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 ?
Tried this and liked it better than cauliflower rice.
Me too ! Celeriac has a more similar texture to rice and a more subtil flavor. Thanks for the comment 🙂
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!
a food processor will make your life much easier 🙂 hope he like the rice 😉 Ana xx
I’d been putting off replacing a broken one for a year or more and finally did. They are so fabulous!
??
Celeriac, never heard of that. Live & learn. Thanks
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
Thanks for the education.