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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Wednesday, October 17, 2012

CELERIAC CELERY ROOT

Celeriac or Celery Root, can be julienne and tossed into salads, or blended into sauces like a homemade mayonnaise. If you look at the picture to the left it is brownish on the outside, looks like someone's brain was split in half and the innards are whitish. 

To prep these, cut off the top part which is green, and take the bulb part, using a paring knife, trim off the outer parts (brownish skin), try to not cut into the flesh (whitish) parts.

Then begin to julienne the bulb, and toss them into your favorite salads. Okay let's create something with this root.

CRAB SALAD W/ CELERIAC

2 servings

6 oz. of chopped Romaine lettuce
1/2 cup of sliced sweet round onions
3 oz. of fresh spinach leaves rinsed
1/2 cup cherry tomatoes sliced thin
1 cup of julienne Celeriac

1/2 cup lemon juice
1/2 cup mayonnaise
1/4 cup tamari
1/2 tsp. fresh ground black pepper
1/4 tsp. ginger powder
1/4 cup orange juice
1 tsp. raw sugar

1 can crab meat

Directions:

Toss the Romaine to the Celeriac in a chilled bowl, cover and keep chilled.

Mix the lemon juice to the raw sugar with a whisk or fork.

Remove salad from chiller, and divide into two portions in salad bowls, drizzle dressing over and then sprinkle crab meat over the salad, garnish with more dressing.

* Canned crab meat is used for its convenience, I have no problem with it at times, however if you dislike anything canned, by all means utilize fresh crab meat.