This unique root—light tan in hue, knobby, and round—adds a deliciously pungent celery flavor to your dishes and menus. Other names for this edible root include celeriac, knob celery, and turnip-rooted celery—and here are three intriguing applications and plating techniques to consider for your dining establishment.
At the Bar: Pickled Celery Root
Celery root pickles nicely, creating an unexpected but delicious bar snack. Other reasons it’s ideal for a snack include how it holds its crisp texture when fermented and how it lends itself to other ingredients well, including but not limited to chervil, dill, and fennel.
Fine Dining: Celery Root Tart
How many feet of celery root ribbon does it take to fill this 4-inch tart shell? Experiment with this dish in your fine dining kitchen!
Country Club Dining: Layered and Baked Celery Root
Create a laminated dough by repeatedly folding and rolling thin layers separated by butter. Will it puff or crisp? This depends on your applications. What we do know: this recipe can be both memorable and magical.
More About Celery Root
Gain inspiration from these culinary applications and brainstorm your own with farm-fresh celery root from The Chef’s Garden.
We hope you enjoyed this installment of Food Plating Techniques!