Celeriac or celery root should be showing up at the farmers markets and produce sections now that late summer crops are ready to harvest. If you haven’t tried this unusual vegetable yet this simple recipe may inspire you. I just started digging up a few at a time in my garden. I’ve posted soup recipes that had celeriac as an ingredient and they do make flavorful, creamy soups when cooked until soft and blended. This recipe uses finely chopped pieces of the root so that it will cook tender in about the same time as the green beans–just put them in the same vegetable steamer. The roots have to be peeled–a bit of a chore but easier with a vegetable peeler.
Serves 2
2 cups chopped fresh greenbeans
1 cup peeled and chopped celeriac root (no bigger than 1/2 inch cubes)
1 Tbsp. butter or ghee
salt to taste
black pepper to taste, optional
Put the beans and celeriac cubes in a vegetable steamer. Bring water to a boil and then cover and reduce heat to low to gently steam the vegetables for about 5 or more minutes. Keep an eye on them piercing a few times during steaming so they don’t overcook. You want them perfectly tender but not soft. As soon as they are tender, remove from steam and transfer to a bowl. Add the butter or ghee and cover so that it melts. After a few minutes, stir the butter or ghee in and add salt and pepper, if desired, to taste. Serve immediately.
