More winter salads: celeriac carrots
It’s December. The ground is white and it’s time for winter sports. It’s also time for the holidays: Hanukah, Christmas, Kwanzaa.
And it’s time for salads made with winter roots, like carrots and celeriac. Both of these root vegetables originated in the Mediterranean basin, were popular among the Greeks and Romans, and made their way to northern Europe, where they became winter culinary staples because they could be stored in root cellars.
Both carrots and celeriac are low-calorie sources of dietary fiber. Both contain antioxidants and important minerals: potassium, calcium and magnesium. Both contain ample vitamin C, especially when eaten raw, and orange carrots are famous for their high vitamin A content — important for vision, skin and general good health.
Carrots are one of our most popular winter vegetables. They’re sweet — with more sugar than any vegetable besides beets.
In contrast, celeriac, or celery root, is not as well known in North America — though it’s very popular in Europe and a mainstay of northern European cuisines, where it’s a must for soups, stews and winter salads. It’s the main ingredient of French remoulade, a salad dressed with mustard and tarragon. It tastes like concentrated celery — sharper, with more bite. The flavor is wonderfully complemented by the sweetness of carrots, and also goes well with sweet-tart oranges or apples.
Both carrots and celeriac can be cut into sticks for an easy, satisfying snack, and can be packed in a lunch. Both are excellent in salads and can be served with dips. Both are good roasted as a side. They also add great flavor to soups, stews, stir-fries, casseroles and other cooked dishes.
Winter Orange, Celeriac and Spinach Salad
1 celeriac (about 1 cup, chopped fine or sliced thin)
1 small carrot, optional
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 or 2 navel oranges (if using other oranges, remove seeds)
1 cup finely torn spinach
1 Tablespoon chopped walnuts, craisins or crumbled feta, for garnish.
Slice celeriac and carrot, if using. In salad bowl, sprinkle with salt and pepper and toss to coat. Drizzle with olive oil and toss to coat again.
Zest the orange, and toss the zest with celeriac in bowl.
Peel orange and separate into segments. Over the salad bowl,
Cut across to release juice; stir to combine with celeriac. Add torn spinach for color.
Garnish with feta and serve.
Serves 2 or 3 as a side salad.
Food Processor Carrot, Celery Root and Apple Salad
1 small celery root
1/4 – 1/2 teaspoon salt
2 teaspoons olive oil
1 teaspoon maple syrup
2 or 3 Tablespoons apple cider vinegar
1/4 cup raisins or craisins, for garnish
1/4 cup chopped walnuts, for garnish
Peel celery root; scrub carrots.
Shred both in the food processor (or with box grater) and place in salad bowl. Sprinkle lightly with salt. Core and dice apple, and add. Toss everything in the salad bowl.
Whisk together olive oil, maple syrup and apple cider vinegar. Pour over salad and toss to combine.
Garnish with raisins and walnuts.
Serves 2 – 3.
Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: cooking and writing. She can be found at www.yvonafast.com and reached at yvonawrite//www.adirondackdailyenterprise.com/search/yvona fast