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Cleaning Out The Root Cellar: Raw Celery Root Salad and Sunchokes

Root vegetables have helped sustain us through the cold winter months, but today, we're cleaning out our root cellar in preparation for the spring bounty.

celery root salad

Photo: Megan Meyer/WFIU

This raw celery root salad is an excellent way to clear our your root cellar in preparation for the bounties of spring.

Root vegetables have helped sustain us through the cold winter months, but today, we’re cleaning out our root cellar in preparation for the spring bounty that’s right around the corner.

We have an easy recipe for Celery Root Salad. And two recipes using sunchokes… a savory soup and a light and creamy sunchoke sauce.

Sunchokes (Jerusalem Artichokes)

The Jerusalem Artichoke is neither from Jerusalem, nor does it look much like an artichoke. It’s actually a type of sunflower that grows in the eastern US and is cultivated for its tuber which is used as a root vegetable.

a bowl of sunchoke puree

Photo: Andrew Olanoff/WFIU

This sunchoke puree makes an excellent topping for game, fish, or vegetarian dishes.

We have two recipes on the podcast today, both of which use the same set of ingredients (so you can just make one trip to the store and try out both preparations) — creamy sunchoke soup and a sunchoke puree that makes an excellent topping for game, fish, or vegetarian dishes.

Raw Celery Root Remoulade

Chef Orr says that people are often intimidated by the way celery roots look when they see them in grocery stores or at the farmers market. But they’re nothing to be afraid of!

“People from different ethnic backgrounds are probably familiar with a lot more root vegetables than Americans. But, the Europeans love celery root, ” he said. Here’s a great recipe for a raw celery root remoulade (or, in English: salad).

You can also easily make this dish vegan by using our recipe for tofu sour cream.

celery root salad in a mixing bowl

Photo: Megan Meyer/WFIU

A raw celery root remoulade with dijon mustard, just about ready for presentation.

Ingredients:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or creme fraiche
  • 2 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped parsley
  • 1 pound celery root – quartered, peeled, and coarsely grated just before mixing
  • 1/2 tart green apple, peeled, cored, julienned
  • salt and freshly ground pepper (to taste)

Directions:

  1. Combine the mayonnaise, sour cream, mustards, lemon juice, and parsley in a medium-sized bowl.
  2. Fold in the celery root and apple and season with salt and pepper.
  3. Cover and refrigerate until chilled, at least 1 hour.

News Stories On The Podcast

We’re wrapping up our series exploring root vegetables today. Over the past months, we’ve cooked with turnips, rudabagas, parsnips, and beets, here are some of our favorite recipes from the series:

Next Week: We’re going mushroom hunting with an expert and then preparing some of our foraged bounty. Subscribe to the podcast, or follow us on facebook and twitter to be sure not to miss it.

Earth Eats Staff

Earth Eats Staff is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

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