Celery root is truly a beauty vegetable. It is no coincidence that, as they say, the beautiful goddess Aphrodite loved him so much, and the great Homer sang in his poems. In addition, this root vegetable is a natural cure for many diseases and a remedy that restores the work of internal organs, especially the gastrointestinal tract. Cook celery root dishes and very soon you will feel like a new healthy person.
Baked celery root with cheese
Ingredients:
- 4 celery roots;
- 1 tbsp. grated hard cheese;
- 1 tbsp. grated cheese;
- 50 ml of kefir, yogurt or low-fat sour cream;
- 50 g butter;
- 1/3 tsp ground black pepper;
- 1 tsp salt;
- vegetable oil.
Pour water into a sized saucepan, dilute the salt in it and place over high heat. Wait for it to boil and put the washed ones there
celery roots. Boil them for 15 minutes at low temperature, covering the dishes with a lid with a hole. Cool vegetable, peel and cut into thin cross-section circles.
Grease a baking sheet or ovenproof dish with a cooking brush and lay the celery in layers, sprinkling with grated hard cheese and black pepper. Melt the butter and stir with grated feta cheese and kefir with a spoon so that a homogeneous mass is obtained. Cover the casserole with an even layer and bake in the oven at 180oC for 20 minutes.
Celery root puree
Ingredients:
- 2 celery roots;
- 1 potato;
- 1 small onion;
- 20 g each fresh basil and thyme;
- 3 tbsp. milk and water;
- 80 g of butter;
- 1/3 tsp ground white pepper;
- salt.
Peel the celery and potato root, peel the onion and cut everything into small cubes. Place the vegetables in a small saucepan or stewpan, cover with a mixture of milk and water, salt to taste and place over medium heat. Simmer for half an hour, then discard in a colander, let cool slightly, transfer to a blender bowl and whisk. Season mashed potatoes with pepper, add chopped herbs, butter and stir thoroughly.
Celery root salad
Ingredients:
- 1 celery root;
- 2 pickled or pickled cucumbers;
- 1 fresh cucumber;
- 1 large onion;
- 1 red bell pepper;
- 50 g of pine nuts;
- 100 g of 15% sour cream;
- 1/3 tsp ground allspice;
- salt;
- vegetable oil.
Chop the peeled celery root and onion into strips and half rings. Heat the oil and fry both vegetables in it. Cook them for 5-7 minutes over medium heat until tender, then lay out to stop cooking. Pepper seeds and cut into thin strips along with two types of cucumbers. Combine everything in a large salad bowl, season with sour cream, pepper, salt and mix well. Sprinkle pine nuts on the salad.
