Celery root - cooking recipes

If you do not know what can be cooked from the celery root, then by all means use our recipes, make a delicious salad and cook a useful soup from this incredibly useful root with a piquant taste.

Celery root salad - recipe

Ingredients:

• celery root - 170 g
• chicken meat (pulp) - 320 g;
• cucumber pickled or pickled - 170 g;
• greens - to taste;
• mustard granular - 10 g;
• mayonnaise is classic - to taste;
• salt large and freshly ground black pepper - to taste.

Preparation

In this recipe, the piquant taste of celery is beautifully delineated with tender chicken meat, and in combination with pickled cucumbers the composition turns out to be just divine taste. To prepare this salad, cook until ready to eat chicken, pouring water into the cooking process and adding to it, if desired, a bay leaf and pea pepper.

Let the chicken cool in the broth, then cut it into strips or cubes and put into a bowl. Then we send the root of the celery, after cleaning it first and passing it through a large grater or by nibbling with a small straw. Cucumbers grind in the same manner as celery, add to the rest of the ingredients, add also crushed herbs (if desired), fill with a mixture of granular mustard and classic mayonnaise, while adding salt and pepper to taste.

Celery root soup - recipe

Ingredients:

• celery root - 360 g;
• carrots - 90 g;
• zucchini young - 320 g;
• onion bulb - 50 g;
• fresh tomatoes - 320 g;
• cloves garlic - 3 pcs .;
• greens of parsley and dill in soup and for filing - to taste;
• sour cream for serving - to taste;
• salt large and freshly ground black pepper - to taste.

Preparation

To prepare a delicious soup-puree from the celery root, we clean the vegetable, cut it into random slices, put it in a saucepan and pour in purified water so that it completely covers it. After boiling, cook the celery for ten minutes, then lay the peeled and sliced ​​carrots, crushed zucchini, peeled onion and garlic teeth. We also add fresh tomatoes, removing them from the skin, flavoring the food to taste with salt and pepper, and throwing crushed fresh herbs and cooking until all vegetables are ready. Now we punch the vegetable mass with a blender until a puree texture is obtained and serve soup-puree, adding it in a plate with twigs of fresh greens and sour cream.