It’s slowly getting colder so time to bust out the hearty winter vegetables. This time it’s the knobbly celeriac. He’s no oil painting, but he makes up for it in taste and nutrition.
You can eat celeriac raw, grated into salads, but in this recipe I’ve made baked chips with a yummy, tangy Raw Tartare Sauce. They are baked in coconut oil, the safest oil to use when cooking, as it is highly saturated and therefore very stable.
But first of all, why are we often drawn to eat root vegetables as it gets colder? Maybe its got something to do with this…
The energy of food
According to Macrobiotics, The foods we consume nourish our consciousness and spirit. The energy of root vegetables is grounding and stabilizing, they focus the mind and strengthen the will. They comfort and add warmth to the body. They help to ground our root chakra and connect to the earth’s energies. Every now and then, I feel like I do need in on some of this beautiful grounding and warmth.
Celeriac is one of my favourite root vegetables of all. When you cut off the bumpy surface, there is a lovely cream coloured flesh inside with a sweet, celery-like scent. It is very low calorie, low in starch, high in fibre, potassium, magnesium and vitamin B6. Celery (and celery root/celeriac) need to be bought organic when possible, as they rank one of the worst offenders for pesticide residue. If you can’t find organic, you can soak them in a mixture of ten parts filtered water to one part apple cider vinegar, for an hour, to help remove some of this residue. The Environmental Working Group puts out an updated list every year of the worst offenders, you can view that list here. When celeriac is baked, it has a lovely soft, creamy, slightly nutty and sweet flavour.
I’ve used a small amount of capers in the raw tartare sauce, so here’s a little gem I picked up on them over the weekend at David Wolfe’s conference here in Sydney… Capers are THE highest source of quercitin, a powerful antioxidant that helps to protect cells from damage and fight inflammation. Quercitin is also protective against heart disease and cancer. Go capers!
Celeriac Chips with Raw Tartare Sauce
- 1 Celeriac
- Coconut oil
- Fresh thyme
- Fresh tarragon
- Sea salt
- Use a knife to peel the ugly exterior of the celeriac off.
- Chop him into thick chips.
- Toss with coconut oil.
- Spread out on a baking tray lined with baking paper.
- Scatter a liberal amount of sea salt and freshly chopped thyme and tarragon over the top.
- Bake at 190˚ for 35 minutes or till golden.
- 1 cup macadamia nuts, soaked
- ½ cup water
- 2 teaspoons white miso
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- Zest of one lemon
- ¼ teaspoon flaky sea salt
- ¼ teaspoon pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped shallots
- 1 teaspoon garlic powder
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers
- Blend everything except the fresh dill and capers till creamy.
- Add the dill and give a quick blend.
- Pour into a small bowl, add the capers and mix.