There are some very simple and delicious ideas for our beautiful radicchio this week. And lots of ways to use your celery root, as the center piece as in the remoulade or gratin or as a variation/addition as in the potato leek soup. And use the beautiful shallots anywhere you would onion or let them shine in a classic vinaigrette. Happy cooking!
Leek and Celery Root Gratin
Celery Root Remoulade
Lentil, Squash Salad
Radicchio and Bean Salad
Radicchio with Egg
Potato, Leek and Celery Root Soup
Kale, Carrot and Bean Soup
Leek and Celery Root Gratin
This is luxurious and simple and the scant ½ cup of cream is well worth it.
Serves 4
2 medium leeks, trimmed, carefully washed and cut in half lengthwise and then crosswise into 2-inch pieces
½ small—medium celery root, trimmed and cut into bite-sized pieces, about 3 ½ cups
2 medium, firm fleshed potatoes (not russets), scrubbed and cut into bite-sized pieces (optional)
Scant 1/3 cup water
2 bay leaves
2 thyme sprigs or ½ teaspoon dried thyme
Scant ½ cup heavy cream or half and half
2 teaspoons Dijon-style mustard (optional)
Salt and freshly ground pepper
1/3 cup breadcrumbs
1/3 cup grated sharp cheddar, Gruyere or Parmesan
Preheat oven to 350 degrees.
Put the leeks, celery root and potatoes, if using, in an 8 x 13 or similarly sized baking dish. Sprinkle with a little salt and tuck the bay leaves and thyme sprigs in between the vegetables and add the water. Cover with foil and bake for about 35 minutes or until the celery root is just tender. Remove the vegetables from the oven and remove the herbs.
Whisk the cream, mustard, about ½ teaspoon salt and plenty of black pepper together and pour over the vegetables. Sprinkle with cheese and then breadcrumbs and return to the oven, uncovered, for another 15-20 minutes until the vegetables are tender and the top is bubbling and browning. Serve hot.
Celery Root Remoulade
This is the classic French way to prepare celery root–and it is so very good. The celery root softens a bit but keeps that fresh, earthy flavor–such a treat of a dish! A classic Celery Root Remoulade exclusively uses mayonnaise in the dressing, which is good but I suggest a combination of Greek yogurt and mayonnaise for a slightly tangier and fresher flavor here but by all means use just mayonnaise if that’s what you have.
And again, quantities are approximations so adjust depending on the number of people you’re feeding, etc.
Serves 6
Scant 2 lbs celery root, peeled
¼ cup mayonnaise
¼ cup whole milk regular or Greek yogurt
2 tablespoons lemon juice
2 teaspoons whole grain mustard
2 teaspoons Dijon-style mustard
A little white wine or cider vinegar
Salt and freshly ground pepper
You can either grate the celeriac in a food processor or if you can, use a mandolin to cut it into matchsticks. Toss the grated or cut celeriac with 1 teaspoon sea salt and most of the lemon juice. Let rest for at least 15 minutes and up to 30.
Whisk the remaining ingredients in a small bowl and pour over the veggies. Mix well and adjust seasoning.
Lentils with Roasted Squash, Parsley and Toasted Seeds
I intended this dish to be roasted, diced chunks of Acorn squash tossed with the tender but firm green lentils. Acorn squash quickly softens while roasting though, so I mashed it up with a little olive oil and salt and topped the well-dressed lentils with it for a lovely combination.
Serves 4
1 medium acorn squash, cut in half lengthwise, seeds and strings removed, seeds reserved
1 cup small green (French) lentils or small brown Pardina lentils or any lentil that keeps its shape when cooked
1 bay leaf
1 tablespoon sherry or red wine vinegar, more to taste
3 tablespoons parsley, chopped (or cilantro)
Olive oil
Preheat oven to 400 degrees.
Put the squash cut side down on a baking sheet. Rinse the squash seeds and remove the strings and membrane. I do this in a strainer in the sink. Shake the seeds to remove as much water as possible. Spread the seeds out on the same baking sheet or another one and sprinkle with salt and drizzle with a little olive oil and put both squash and seeds in the oven. You’ll start hearing the seeds popping after 5-7 minutes or so. Stir them around a bit and toast for another 5 minutes or until they’re evenly browned and puffed up. Remove the seeds and return the squash to the oven. Bake the squash until it’s completely tender, about 20 more minutes. Remove from the oven and let cool.
Meanwhile cook the lentils in a saucepan in plenty of water, 2 teaspoons salt and the bay leaf. Simmer gently, covered all but for a crack, for about 22 minutes—I find this is the perfect amount of time to get tender lentils that keep their shape. Drain the lentils and put in a serving dish. Dress with the vinegar, 1 tablespoon olive oil and more salt to taste and half the parsley.
When the squash is cool scoop out the flesh and put it in a bowl. Stir in the remainder of the parsley, a tablespoon or olive oil and salt to taste. Don’t be shy with the salt, or vinegar (for the lentils). The sweet, earthy squash and lentils need both to come together here. Top the lentils with the squash and the toasted seeds. Serve warm or at room temperature.
Radicchio and Bean Salad
Three ingredients, four if you count salt. The creamy, sweet beans balance the assertive radicchio. All you need is good olive oil, vinegar and salt.
In this version I used cassoulet (Tarbais) beans but you could use cannelini, navy or even corona beans or chickpeas for a slightly different but equally delicious result. And by all means add sage, rosemary or parsley or chopped salami or anything else you think would be complementary.
Serves 4
2 cups cooked white beans (or chickpeas)
3 cups radicchio, chopped
Sea salt
3-4 tablespoon olive oil
1 tablespoon red wine vinegar
Mix the cooled beans with the remaining ingredients. Taste and adjust seasoning. Serve at room temperature.
Radicchio with Egg
The richness of the egg pairs nicely with the assertive radicchio. You could dress this up with toasted nuts and/or apples or pears but I do love the simplicity of this, especially if you’re serving other rich dishes.
Serves 4
4 cups radicchio (or a mix of radicchio and escarole), thinly sliced
2 *hard cooked eggs
1 tablespoon parsley, chopped (optional)
2 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1-2 teaspoons apple cider syrup or 1 teaspoon honey
Salt and freshly ground pepper
Cover the eggs with cold water in a small saucepan. Bring to a boil and immediately turn off the heat. Let the eggs sit, covered in the hot water for 8-9 minutes, depending on how big the eggs are. Run under cold water and peel and chop finely.
Put the radicchio and parsley, if using, in a serving dish. In a small bowl whisk together the vinegar, syrup or honey, 3/4 of the olive oil and salt and pepper. Toss the radicchio with the dressing. Taste and adjust seasoning. Top with the egg, drizzle with a little more olive oil and season with more salt and pepper. Serve at room temperature.
Potato Leek and Celery Root Soup
–adapted from Around my French Table by Dorie Greenspan
This is such a classic soup, and for good reason. It’s delicate yet complex and just lovely. Adding celery root lightens it up a bit and adds another dimension. I like the soup with croutons and drizzle of olive oil and a bit of chopped parsley or as pictured, with toasted bread and goat cheese.
Serves 4-6
2 tablespoons unsalted butter
1 large onion, chopped
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
2 leeks, white and light green parts only, split lengthwise, washed, and thinly sliced
2 medium potatoes, peeled and cubed
2 cups diced celery root
6 thyme sprigs, leaves stripped
2 fresh sage leaves (optional), finely chopped
4 cups veggie bouillon broth, chicken stock, or water
3 cups whole milk
Optional Toppings
Minced fresh parsley, sage, tarragon or a combination
Chopped fresh chives
Grated Parmesan or Gruyere
Croutons
Melt the butter in a large pot over low to medium-low heat. Add the onion and garlic, salt and pepper, cover cook and cook for about 10 minutes, until the onion is soft but not colored. Add the remaining ingredients, along with a little more salt unless your broth or bouillon is very salty, increase the heat, and bring to a boil. As soon as the soup bubbles, turn the heat to low, mostly cover the pot, and simmer gently for 30-40 minutes, or until all the vegetables are mashably soft. Taste the soup and season generously with salt and pepper. You can serve the soup chunky or use an immersion blender to blend or transfer to a blender. The soup is good hot, at room temperature and cold. Garnish as desired.
Vinaigrette with Shallots
I keep my Dressing Jar in the fridge, ready for any lettuces, vegetables–raw or cooked–or grains or beans that might need enlivening. It literally is often the key to quickly turning something into a meal.
Shallots are a classic French Vinaigrette ingredient so make a big batch and use it on most anything. You can make this version or use a different vinegar, oil, herb(s), etc. I typically make a batch and then continue topping it off, as needed, for 2 weeks or so and then use it up, clean the jar and start over. Dressing ingredients (vinegars, oils) keep very well so you can do this less often too.
1/4 cup minced shallot
2 teaspoons Dijon-style mustard
3 tablespoons red wine vinegar (see above)
1/2 cup good olive oil (taste it–you don’t want to use a really strong, bitter-tasting one)
1 teaspoon salt (you may need more)
Freshly ground pepper
1/2 teaspoon fresh or dried thyme
Put all dressing ingredients in a pint jar with a tight-fitting lid. Shake well until emulsified. Taste and adjust with more vinegar and/or salt or whatever else you think it needs. It should be bright and strongly flavored.
Kale, Carrot and Bean Soup
This soup has somewhat of an unusual combination of flavors that work together nicely. And it’s a beautiful combination of colors. I usually make this soup with white beans but pintos beans or chickpeas would work too.
Serves 4
½ a medium onion, diced
1 tablespoon ginger, grated finely (microplane works well)
1-2 tablespoons olive oil or coconut oil
3 stalks celery, finely diced (optional)—use 1-2 cups diced celery root instead if you’d like
3 medium carrots, scrubbed and cut into ½-inch rounds
3 cups cooked pinto beans (or cannellini, navy or flageolet)
3 tablespoons mirin (Japanese Rice Wine—available at most grocery stores)
1 bunch kale, tough stems removed and sliced into ½-inch ribbons
Bean cooking liquid and/or veggie bouillon broth (or stock of your choosing)
Ground nutmeg
Croutons or toasted sunflower seeds for garnish (optional)
In a large soup pot heat the oil over medium-high heat. Add the onion and ginger and sauté for a few minutes until the onion softens. Add celery or celery root and cook for a few more minutes. Then add carrots, beans, mirin and stir well. Add the kale and enough bean-cooking liquid and broth to cover the veggies by about ½-inch. If your broth isn’t salty add 1 teaspoon of salt. Bring to a boil then reduce to a simmer and cook for 20-25 minutes, covered until the carrots are tender. Adjust seasoning with salt and pepper. Serve garnished with croutons, toasted sunflower seeds and a sprinkling of nutmeg.