Celeriac Quinoa Salad

When a couple of hungry friends came around, I had to whip up a quick meal. Checking the pantry and refrigerator, I found a root of celeriac, some sunflower sprouts, previously cooked quinoa, and a bag of cashews. With these ingredients, I quickly prepared this Celeriac Quinoa Salad.

Celeriac is commonly known as celery root and scientifically called Apium graveolens (variation rapaceum). It is sometimes referred to as turnip-rooted celery or celery knob. Many people are unfamiliar with this simple, earthy vegetable, making it a less common ingredient in everyday cuisine. However, there are plenty of ways to incorporate celeriac into meals. It works wonderfully in stir-fries, grated or sautéed in salads, cubed in soups, or roasted and mixed with sweet corn, broccoli, spinach, or any other ingredients you prefer.

Here are some delicious ways to use this versatile vegetable:

a. Sautéed – You can grate or chop the celery root into cubes. Sauté it in roasted sesame oil with sesame seeds, freshly grated ginger, cumin powder, black pepper, and soy sauce, along with half a fresh tomato.

b. As Part of Soup – Reduce the heat to a simmer, add water or stock, cover, and cook for about 25 minutes until tender. Season carefully to taste and stir with a spoon to smash the celeriac slightly. Some prefer keeping it in cubes, while others mash it. I find that a semi-mashed texture enhances both the look and flavor. You can serve this soup with almost any vegetable.

c. In a Casserole Tray or Pot – Heat some olive oil over high heat, then add cubed celeriac, fresh oregano, thyme, freshly ground cumin, coriander, and cinnamon. Stir to coat all ingredients and quick-fry for a few minutes.