Like most vegetables, there are many cultivars of celery. Some are grown for the stalks and some for the root. The root, called celeriac, has a mild celery flavor with a hint of turnip. When I planted celery this spring, I had visions of utilizing the stalks through the summer and then enjoying the root in the fall. When I dug up a plant a few weeks ago, I discovered I planted the wrong variety.
Nonetheless, celeriac is a prominent feature on my winter menus: pureed with a little cream and lemon juice, poached in cream and tossed with pasta or raw in a remoulade. The globes should be firm. With their knobby, funky shape they’re easier to peel using a paring knife rather than a peeler. If you cut them and discover a hollow, stringy center, you should it cut out and discard.
Smoked Salmon – Celeriac Cigars
4 oz. smoked salmon slices
1 small celeriac knob
spring roll wrappers
salt and pepper to taste
oil for frying
1. Peel celeriac, and cut into ¼” x 1/4” x 1” pieces
2. Put in a pot of cold water, salted water. Bring water to a boil over high heat. Let cook for one minute more, or until celeriac is tender. Drain.
3. Cut salmon slices into 3 pieces. wrap each piece around a slice of celeriac. Wrap each salmon/celeriac in a spring roll wrapper.
4. Heat oil over medium-high heat. Fry cigars until golden brown on all sides.
5. Drain on a paper towel. Serve with green goddess dressing.