Nutritionists and those who have been successfully following their figure for a long time are constantly talking about the benefits of celery root. Cook this vegetable more often, and very soon you will feel unprecedented vitality, notice a significant improvement in digestion and skin condition.
Baked celery root with vegetables
Ingredients:
- 800 g of celery root;
- 200 g of green beans (can be frozen);
- 3 carrots;
- 100 ml of olive oil;
- 50 ml of water;
- 1/2 tsp ground black pepper;
- 1 tsp salt.
Peel the celery root, wash thoroughly, pat dry and cut into cubes. Pepper it, sprinkle with 1/2 tsp. salt, pour over half of the olive oil and stir with your hands. Place everything on a double sheet of foil, wrap hermetically and bake at 220oC for 25-30 minutes. Chop the carrots into thick strips, add salt, place on a baking sheet and cook in the oven for 30-35 minutes.
Place celery root in an ovenproof dish, cover with washed or defrosted beans and soft carrots. Pour the water and the remaining oil into the pan and place it in the oven for 25-35 minutes, setting the temperature to 200oC.
Celery root cream soup
Ingredients:
- 500 g of celery root;
- 1 liter of water and milk;
- 300 g of potatoes;
- 1 leek;
- 25 g of butter and vegetable oil;
- 50 g of blue cheese, for example, dorblu;
- 30 g of pine nuts;
- salt.
Cut the peels off the celery and potatoes and cut into cubes. Toss a lump of butter in a saucepan, melt over medium heat and mix with vegetable oil. Saute the celery for 3-4 minutes, then add the potatoes and chopped leeks to it. Reduce the temperature to low and simmer for 15 minutes under the lid, stirring occasionally with a spatula. Make sure the vegetables are soft and not brown.
Pour water and milk into a saucepan, boil the soup and then simmer over low heat for 15-20 minutes. Cool it a little, beat in a blender along with blue cheese, heat with salt again. Pour it into deep bowls and sprinkle with pine nuts.
Celery root caviar
Ingredients:
- 600 g of celery root;
- 4 cloves of garlic;
- 100 g of walnuts;
- 50 ml of vegetable oil;
- 1/3 tsp ground allspice;
- salt.
Cut the peeled celery root into random pieces no more than 3 cm in size. Boil them in salted water for 15-20 minutes. Check the readiness of the vegetable by piercing the slice with a fork; it should come out easily. Throw it in a colander and mash in a blender until puree. Toss it with crushed garlic and walnuts, crushed into crumbs. Transfer the caviar to a glass salad bowl, season with vegetable oil, season with pepper and salt to taste and stir.
