A quick and easy stir-fry with celery root, fennel, and Chinese sausage.
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"You've made ugliness beautiful" is Mark Bittman's promise for this recipe. And he's right: the gnarly, knobby look of celeriac (a.k.a. celery root) is pretty unconvincing when you first see it at the market. But inside is the smooth white flesh that can become a luxurious soup.
Embracing a less-is-more philosophy when it comes to animal products, these New Crab Cakes are made with equal parts lump crab (preferably responsibly caught and American-sourced) and creamy, mild celery root. If it sounds like an odd combination, all I can say is, don't knock it until you try it. There's something about the sweet shredded celery root that mimics the texture of crab beautifully.
[Photograph: Joy Manning] This simple soup comes together with a minimum of fuss, partly because it's based on so few ingredients. Though the list is short and simple, the final bowl of soup delivers unexpectedly complex flavors thanks to...
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on celery root purée. —Ed Levine...