2 lb celery root (also called celeriac)
4 cup water (salted), boiling
6 tbsp olive oil
3 tbsp white wine vinegar
1 tsp salt
2 tsp sugar
1 1/4 tsp mustard, dry
1/2 tsp black pepper, freshly ground
1 garlic clove, crushed
3/4 tsp dill weed, dried (use more if fresh, )
1/3 cup scallions, minced
1/3 cup parsley, minced
Directions
Peel the celery root and cut it into 1/2-inch cubes. Add the cubed
celery root to the boiling salted water and cook until tender, about
15 minutes. Drain.
Combine the rest of the ingredients and whisk or shake to make a
dressing. Pour the dressing over the cooked celery root and toss.
Refrigerate at least two hours before serving.
Celery root (also called celeriac) is sometimes hard to find. Try to
get ones about the size of a large fist; smaller ones have too much
waste, and bigger ones are often pithy. This vegetable is not worth
eating raw.
NOTES:
* Cooked celery root in vinaigrette -- This salad has an intense
celery flavor. The taste is so strong that it should be served only
with other strongly flavored foods. It would overwhelm veal, but
would go well with a lamb roast. Yield: Serves 6-8.
: Difficulty: easy.
: Time: 30 minutes preparation, 2 hours chilling.
: Precision: approximate measurement OK.
: Jeff Lichtman
: Relational Technology, Inc., Alameda, California, USA
: {amdahl,sun}!rtech!jeff
{ucbvax,decvax}!mtxinu!rtech!jeff
: Copyright (C) 1986 USENET Community Trust
Servings: 6 servings
Celery Root Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Written recipes as an idea can be observed far back into the far past, in fact as far as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these old records were just very simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius created a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans were skilled in the use of many different aromatic flavours, including some that we all recognise such as bay, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs led to an eruption in manuscripts on food, the majority of which are now in academic collections. Over the succeeding few hundred years, the families of Europe strove to lay on the best banquets, and because of this chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Celery Root Salad recipe.
