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It’s mid-winter here in New Zealand and the organic supermarket is full of celeriac and fennel, two vegetables that go well together in a kind of rustic French way. Celeriac is one of those underrated but highly versatile vegetables that often gets shunned for it’s rather unelegant apperance. It’s not the root of celery as it’s name suggests but kind of like a cousin, similar in flavour but a little more nutty. With the fennel, lemon and celeriac, this whole dish is very high in vitamin C. Mother Nature sure knows how to look after us by providing produce that’s high in flu-fighting properties during the winter. It’s also pretty high in magnesium, phosphorus and vitamin K. Make sure to use the zest of the lemon as well as the juice to give the risotto that wonderfully fragrant flavour. Yum.
1 medium celeriac root
juice and zest of 1 small lemon
1 tbsp finely chopped celery leaves
1/2 cup finely shaved fennel bulb
1 tsp unpasteurised miso
1/4 cup soaked sunflower seeds
1/4 cup pure water
1/2 tsp cracked black pepper
1/4 tsp sea salt
Trim off the outer layer of the celeriac root to remove all the dirt filled crevices, dice into cubes and pulse in a high speed blender or food processor with the lemon juice until fine. It should be about the size of rice or a little smaller in order to release more of the flavoursome juices. Adding the lemon juice at this point prevents the celeriac from discolouring as it oxidises.
Set the celeriac aside and process the sunflower seeds, miso paste and water until fairly smooth but still with a little texture.
Combine the sunflower mixture with the celeriac and the remaining ingredients.
Season with extra black pepper, sea salt and a little cold pressed olive oil if desired.
Serve in a bowl garnished with chopped celery leaves and lemon zest, scoop up with flax crackers or even wrap in romaine leaves with some fresh alfalfa sprouts and your favourite greens.
Mouthwatering! Such a tasty dish. At first I would like to thank you for the recipe. I make this delicious food by your recipe and share it with my friends. They also find it wonderful. I need more recipe from you. - Visit my puppies for sale website
Although I think the flavour of the celeriac is part of what makes this work I had a thought that you could probably also make a version of this with peeled zucchini if you couldn't get hold of celeriac
This was so tasty!
Thank you so much for the recipe:)
when i first saw the picture i thought hang on, thats rice risotto and thats cooked, upon further reading i then relaxed, please excuse this "very new to raw" naivety. will be buying the ingredients tommorrow to try it out, yay, bless
This looks lovely! You can get Celeriac at City Market co-op in Burlington Vermont during the fall/winter months here. I'll save this recipe for when we enter into the cooler weather on this side of the world :-)
Thanks for sharing!
Yeah celery is quite different, if you had to substitute I'd probably try something like young turnips or cauliflower instead and maybe blend a half stalk of celery into the sunflower mixture for flavour.
This is celeriac, it's usually a winter vegetable - http://www.taste.com.au/images/articles/celeriac06261152.jpg
I had to go buy some more ingredients today to make it again it was so good.
I've never seen Celeriac in my grocery stores either (upstate NY)... Do you think Celery would be too stringy? This looks wonderful!
that looks sooo good, but i don't think i've ever seen celeriac here in california. any substitutes that would work well?
lovely thanks!