Celeriac Quinoa Salad

I had to whip up a quick meal for some young, hungry friends. I got a root of celery, some sunflower sprouts, previously cooked quinoa, cashew in a bag, and whipped up a quick Celeriac Quinoa salad with all these.

Celeriac is commonly known as celery root and scientifically called Apium graveolens (variation rapaceum), sometimes known as turnip-rooted celery or celery knob. People are baffled with using these simple, earthy beauties in everyday cuisine as it is uncommon to many. But there’s plenty to do with the Celeriac: amazing in stir-fries, grated or sautéed in salads, cubed into soup, roasted and mixed with sweet corn, broccoli, and spinach or anything you fancy. Here are some other ways you can incorporate this curious but very delicious vegetable:

a. Sautéed – You can grate the roots of celery or chopped into cubes. Sauté in roasted sesame oil with sesame seeds, freshly grated ginger, cumin powder, black pepper, and soy sauce with 1/2 fresh tomato.

b. As part of Soup – Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it somewhere in the middle. You can serve this with just about any vegetable or in any soup.

c. In a casserole tray or pot on high heat, add some olive oil, then add cubed celeriac, fresh oregano, thyme, freshly grounded cumin, coriander, cinnamon. String to mix around all ingredients to coat and quick fry for few minutes.

d. Make your own way – there are plenty of other ways you can use celeriac! Some even make these as mashed potato substitutes or part of sauces.

For today, here’ a quick, fresh, and delicious recipe where I used Celeriac in salad –something that came out of my kitchen! Read on to learn more.

[sp_recipe]