CELERIAC LEAVES
INGREDIENTS: a celeriac weighing about 500 grams, an orange, a lemon, a pomegranate, extra virgin olive oil, salt, pepper or chilli powder.
PROCEDURE: after washing and drying the celeriac, proceed with the preparation. Peel or scrape to remove the little skin, brush the root part and slice the celeriac very finely. If it's easier for you, scratch it in Giullienne. Season it with lemon juice, salt and oil (and possibly pepper). Peel the orange, take the orange part of the peel, discarding the white part, and slice it thinly. Squeeze the orange to obtain the juice. Add the juice and peel of the orange to the celeriac. Shell the pomegranate and finish the composition of the dish. This is a simple salad, with a delicate taste and rich in vitamins.
SAUCE
INGREDIENTS: a celeriac, an onion, salt, two cloves of garlic, sage leaves, extra virgin olive oil, a handful of chopped hazelnuts. This is a ragù to season pasta, gnocchi, rice and other cereals.
PROCEDURE: Wash and brush the celeriac, peel it and, with patience, cut it into small cubes, slice the onion thinly and place everything, in a pan, to cook adding a glass of water for about 20 minutes. In a pan, put the oil, crushed garlic and sage leaves, chopped hazelnuts, over very low heat, do not fry the oil. Add the celeriac and leave it on the fire for a few minutes (if the sauce is too dry add some water), season with salt. Use this sauce to season dishes with the addition of Parmesan cheese or spices as desired.
CELERIAC IN A PAN
INGREDIENTS: a celeriac, olive oil, salt.
PROCEDURE: wash and peel the celeriac. Cut it into slices or pieces or cubes. Place in a pan with a glass of water, oil and salt over moderate heat. It will be ready in 15-20 minutes, great side dish, also good for a quick hot snack!!
BREADED CELERIAC
INGREDIENTS: a celeriac, one or two whole eggs, breadcrumbs, salt, lemon juice, extra virgin olive oil (or other frying oil).
PROCEDURE: wash and peel the celeriac, slice it not too often. In a plate, shell the eggs, add the salt and lemon juice and work for a few minutes with a fork. On another plate, spread the breadcrumbs. Dip each celeriac slice first in the egg, then in the breadcrumbs, again in the egg and again in the breadcrumbs. Heat the oil in a pan over medium heat, brown the celeriac slices on both sides. Serve warm.
CELERIAC PUREE
INGREDIENTS: a celeriac, two potatoes, salt, extra virgin olive oil, pepper.
PROCEDURE: wash and peel the celeriac and potatoes. Cut into slices and cook in a pan with two to three glasses of water and a pinch of salt for about 20 minutes, over low heat and with a lid. Blend everything or pass through a food mill, add the oil and any other salt or pepper. If necessary, save a few slices of celeriac to consume whole. This mash is excellent accompanied with rustic polenta and aged cheese... but also “as is” served hot.