Celery root, or celeriac, is available in supermarkets year long, but is younger and fresher in fall. You can find celeriac with the green stalks and leaves still attached to the roots, and that’s a good sign that the roots are fresh. They also smell like wet soil and are lighter in color than they’ll be later in the season.
Celery root is a must in my chicken soup, but it takes center stage in this centuries old Sephardi recipe, apio in Ladino, of cooked celery or celery root in lemon juice that’s served at room temperature. This dish is made traditionally for the Passover Seder, but since young celery roots are available starting in the fall, I wouldn’t wait until spring. Some versions of this simple yet delicious dish include carrots as well and most also call for sugar. My version here includes purple baby potatoes, for their lovely color and flavor, but id you want to try the traditional way, just make the dish without them.
Sephardi celery root and carrot in lemon (apio)
Course: sidesCuisine: Sephardi, Jewish, IsraeliDifficulty: Easy6
servings30
minutesApio is a Sephardi dish of cooked celery root in lemon juice, sometimes with the addition of carrot, that’s served at room temperature. My version here includes potatoes too, but those are optional.
INGREDIENTS
2 celery roots
6 carrots
1½ lb. purple baby potatoes (or any baby potatoes)
½ cup *corn oil or avocado oil (*corn oil is kosher for Passover only for legume eaters)
½ cup freshly squeezed lemon juice
1 tablespoon sugar
2 teaspoons kosher salt
DIRECTIONS
- Bring to boil salted water in a saucepan.
- To peel the celery root, cut off its top and bottom. Place root on its bottom, and using a sharp knife, cut off peel from top to bottom, following the shape of the root. Repeat with the second root and wash thoroughly to remove dirt. Slice roots in half and each half to three wedges, then cut each wedge to ¼ inch slices. Keep in a bowl.
- Peel carrots and slice to ¼ inch. Add to celery root.
- Wash potatoes, peel and slice into ¼ inch slices. Cook in the salted water just until fork tender. Strain and keep aside in a large serving bowl.
- Put oil in a pot over medium-high heat. Add sliced celery root and carrot, cook while stirring for 3 minutes. Add ½ cup boiling water, lemon juice, sugar and salt and bring to boil. Reduce heat, cover and cook for about 20 minutes, until vegetables are tender. Pour cooked vegetables and juices over cooked potatoes, mix gently and let sit until the salad reaches room temperature. Mix gently, adjust salt to taste and serve.
