Celery root is really not celery root at all but the root of the celeriac plant. It is a rather unattractive, bulbous brown root that tastes like a combination of celery and parsley. It is available from September through May and can grow as big as a small melon or as small as an apple.
This root is delicious eaten raw, sliced, diced or grated. It can be cooked by baking, steaming or cooking it in liquid. It can be pureed and served as soup, mashed like potatoes, or grated and then steamed as it is in this recipe. However, in this recipe you don’t have to cook the celery root. I prefer the texture when it’s lightly steamed and then chilled.
For a pretty appetizer or salad presentation, line small plates with radicchio leaves, spoon the celery-root mixture into the center of the leaves and garnish with sprigs of fresh tarragon. You can also serve it as a dip or use it as a vegetarian sandwich filling. No matter how you choose to serve it, this tasty dish is a healthy choice. It is fat-free and contains small amounts of calcium, iron and vitamin B.
CELERY ROOT DIJON
Preparation time: 20 minutes
Standing time: 2 hours or overnight
Cooking time: 2 minutes
Yield: 4 servings
1 small celery root, about 1 1/4 pounds, peeled, grated
1 teaspoon fresh lemon juice
3 tablespoons water
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon leaves or
1 teaspoon dried, crushed
1 tablespoon drained, finely chopped capers
1/8 teaspoon freshly ground black pepper
1. Combine celery root and lemon juice; steam over boiling water 2 minutes. Rinse in cold water, drain thoroughly and set aside.
2. Combine water, mustard, tarragon, capers and pepper in medium bowl; mix well. Add drained celery root to mustard mixture and mix well. Cover tightly and refrigerate for at least 2 hours before serving.
Test kitchen note: For a creamier salad, add non-fat mayonnaise.
Nutrition information per serving:
Calories …… 15 Fat ………… 0 g Cholesterol .. 0 mg
Sodium …. 140 mg Carbohydrates .. 3 g Protein ……. 0 g
Q. My family calls this recipe sticky chicken. It is delicious, but I’m concerned about the amount of fat and sugar. What do you think? Many thanks.
Deborah Mizrahi, Chicago
STICKY CHICKEN
Preparation time: 20 minutes
Yield: 4 servings
Cooking time: 1 hour 45 minutes
3 pounds chicken
1/2 cup honey
1/4 cup each: margarine, prepared mustard
1 teaspoon each: salt, curry powder
1. If using a whole chicken, cut it into pieces. Heat oven to 375 degrees. Place honey, margarine, mustard, salt and curry powder in small saucepan over low heat. Stir until melted and combined. Roll chicken pieces in sauce; place in single layer, cut side down, in shallow baking pan.
2. Bake until glazed, about 1 hour and 45 minutes. Baste with sauce after 1 hour.
Nutrition information per serving:
Calories …… 515 Fat …………… 28 g Cholesterol .. 100 mg
Sodium …… 1,020 mg Carbohydrates .. 36 g Protein …….. 32 g
A. Much of the fat in this recipe comes from the skin of the chicken. Therefore, I removed it; the breast meat is lean and they are easy to work with. I substituted butter for margarine in my version to eliminate the hydrogenated fats in the margarine, and used only half as much. I also reduced the amount of honey and salt slightly.
For the method, I marinated the chicken in the sauce to take advantage of the wonderful flavors, then basted the chicken several times as it baked. I baked the chicken at a higher temperature for a much shorter time to keep the meat as moist and tender as possible.
LIGHT ‘N’ STICKY CHICKEN
Preparation time: minutes
Cooking time: 30-40 minutes
Yield: 4 servings
1/3 cup honey
1/4 cup prepared mustard
2 tablespoons butter
1 teaspoon curry powder
3/4 teaspoon salt
4 skinless chicken breast halves, about 2 pounds
1. Melt honey, mustard, butter, curry powder and salt together in small saucepan over low heat; cool slightly. Place chicken breast halves in heavy plastic bag and pour sauce over. Close bag tightly; allow meat to marinate in refrigerator 2 hours or overnight.
2. Heat oven to 400 degrees. Place chicken in single layer in 13- by 9-inch baking pan sprayed with non-stick vegetable oil spray; pour sauce from bag over chicken. Bake until chicken juices run clear, 30 to 40 minutes, basting every 10 minutes.
Nutrition information per serving:
Calories …… 335 Fat ………… 11 g Cholesterol .. 110 mg
Sodium ….. 785 mg Carbohydrates .. 24 g Protein …….. 36 g
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