{Serves 4 to 6 as an appetizer}
Contrary to popular belief, you can eat most root vegetables without cooking them. The proper preparation - be it marinating, thinly slicing, grating, or pureeing - will enable you to appreciate them in a whole new way.
Celeriac, also known as celery root, is no exception. This gnarly round root vegetable probably won't win any beauty contests, but its earthy flavor (a cross between celery and parsley) and crisp texture make it the perfect pick for a vegetable carpaccio.
This is a recipe where a mandoline comes in handy; if you don't have one, use a very sharp knife or a wide vegetable peeler. Choose a celeriac that is narrow enough to fit in the mandoline.
Ingredients:
1 small celeriac (about ¾ pound), peeled
2 tablespoons cold-pressed extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
¼ teaspoon sea salt, plus more for sprinkling
3 tablespoons finely chopped raw macadamia nuts
¾ ounce Parmigiano-Reggiano cheese, shaved (about ¾ cup)
Coarsely ground black pepper
Using the thinnest setting on the mandoline, slice the celeriac into rounds. Place in a bowl and toss with the 2 tablespoons oil and the lemon juice. Add the salt and toss. Let the celeriac marinate for 20 to 30 minutes.
Divide the celeriac among small plates and drizzle with oil. Sprinkle with the nuts, cheese, and plenty of pepper and serve.
Tip: To make this dish into a meal, serve on a bed of arugula dressed in olive oil, lemon juice, and salt.
{Variation}
Beet Carpaccio: Substitute ¾ pound small beets for the celeriac.
