EDITOR’S NOTE: The producer of the cooking video has withdrawn it from circulation, so we have provided this link to another celeriac rémoulade recipe.
 
 
ABOUT CELERIAC, A.K.A. CELERY ROOT

Celeriac (Apium graveolens), a large, gnarled globe of a root vegetable, is one of the less attractive items in the produce section. Most people would pass it by without investigation.

But peel away the skin and you’ll discover creamy flesh like a parsnip’s—to which it is related. Its botanical family, Apiaceae—commonly known as the carrot or parsley family—includes numerous* well-known vegetables.

*Some other cousins include angelica, anise, caraway, celery, chervil, coriander/cilantro, cumin, dill, fennel, lovage and sea holly. Celeriac developed from the same wild plant as our familiar long-stalk green celery, but you’d never know from looking at them that they are kin. Over the millennia, different strains of original plants were developed for different reasons, some focusing on the root, others on the stems or leaves.

A Vegetable Of Several Names

Called céleri in French and celeriac in English, the vegetable is also called celery root, knob celery, and turnip-rooted celery. It can be eaten raw or cooked.

We first discovered celeriac as a child, ordering from a menu at a French restaurant. We didn’t know French at the time, which made food choices difficult. But céleri rémoulade sounded like celery, a vegetable we enjoyed. We were instantly converted, and still order the dish every time we find it on a menu.

While there are many wonderful ways to prepare celeriac (check beneath the video), with this recipe we introduce you to our childhood favorite, a classic French appetizer salad.

The raw celeriac knob is peeled and cut into matchsticks and dressed with a Dijon mustard-accented homemade mayonnaise called rémoulade sauce. It is delicious as a first course in a lettuce cup or atop greens, or as a side with anything you might serve with coleslaw, including charcuterie.
 
 
MORE WAYS TO ENJOY CELERIAC

There are many wonderful ways to prepare celeriac—from soups, stews and purées to fish and seafood dishes. Search out recipes for:

 
Recipe Tip: If you find the raw celeriac a bit too raw, blanch the peeled halves briefly in acidulated water before slicing.
 
 
CELERIAC HISTORY & NUTRITION

Native to the Mediterranean Basin, celeriac grows both wild and cultivated around the world. It was used in ancient civilizations—Egypt, Greece, and Rome—and is mentioned (called selinon) in Homer’s Odyssey, composed circa 800 B.C.E. (the exact dates of Homer’s birth and death are unknown).

But in ancient times, celeriac was used largely for medical and religious purposes. It did not become an important food crop until the Middle Ages. The first mention of celeriac as a food plant comes from 17th century France (1623). It was commonly cultivated in most of Europe by the end of the century.

Nutrition
In addition to flavor, celeriac delivers high levels of magnesium, manganese, phosphorus, potassium, and vitamins B6, C, and K. It’s also an excellent source of dietary fiber, which is important for digestive health and general satiety.

Celeriac has just 40 calories per cup, and zero fat or sugar.

Find more of our favorite vegetables.
 
 
WHAT IS RÉMOULADE SAUCE?

Rémoulade is a variation of mayonnaise sauce, one of the five mother sauces of French cuisine (along with sauce espagnole, tomato sauce, béchamel, velouté, and hollandaise, which is the fraternal twin of mayonnaise).

According to EtymOnline.com, the term rémoulade is derived from remolat, a dialect word for horseradish, the botanical name of which is Armoracia rusticana. There may have been horseradish in earlier European recipes; horseradish is used in Louisiana-style rémoulade.

[1] Celeriac fresh from the field (photo © Good Eggs).

[2] Trimmed celeriac (photo © The Chef’s Garden).

[3] According to The Guardian, this is the perfect celeriac remoulade. Here’s the recipe (photo © The Guardian).

[4] Salsify and celeriac soup. Here’s the recipe (photo © In Simone’s Kitchen).

Once you see how easy it is to make homemade mayonnaise—just whisk together egg yolks, lemon juice, and vegetable oil—and how much better it tastes, you may find a new kitchen favorite.

Many recipes will tell you to serve the céleri rémoulade immediately. That’s because the cut celeriac will start to turn brown when it is exposed to air. While the rémoulade dressing is a protective coating, the celeriac will ultimately turn brown after a few days in the fridge—but it will still taste great. The flavor even improves as the ingredients meld over time.

This creamy cocktail recipe is courtesy McCormick. Whip it up in just five minutes.

Want the real deal? Here are the history of Irish coffee, the original recipe and recipe variations, including Irish Hot Chocolate for the kids.
IRISH COFFEE MARTINI RECIPE

Ingredients Per Drink

Ingredients For Vanilla Whipped Cream

 
Optional Irish Whiskey Whipped Cream

 
Preparation

1. Make whipped cream. In a medium bowl, beat whipped cream ingredients with an electric mixer on high speed until stiff peaks form. Makes about 2 cups.

2. Optional rim garnish. Wet outside rim of martini glass with peppermint extract. Dip glass in green sanding sugar or uncolored coarse sugar to lightly coat rim.

3. Mix and shake. Fill cocktail shaker half full with ice. Add first 4 ingredients; shake until well mixed and chilled. Strain into martini glass.

4. Garnish. Top with a dollop of whipped cream and optional green sprinkles.

The toast: sláinte (SLON-teh), or “health” in Gaelic.
  

Want more melt? Try a different cheese.
Photo by Paul Johnson | IST.

If you like melted cheese on your burger, veggies, casseroles and other foods—and appreciate the flavor of good cheese—go ditch the bland American cheese slices.

Take a look at the options below: Somewhere on the list is the melting cheese you’ll prefer.

Why do so many people use American cheese slices? It’s what they grew up with.

Due to its superior melting factor and unctuousness, caused by the emulsifying agents in the cheese, American cheese is the most popular cheese chosen for burgers and grilled cheese sandwiches.

These days, Velveeta is up there too, thanks to their use on nachos in ball stadiums.

It’s not even real cheese! American cheese is a “processed cheese product,” called “cold packed cheese food” (as one of our colleagues jokes, “It’s what you use to feed your cheese”).

So is Velveeta. Here’s the U.S. Code of Federal Regulations that describes them.

There are far better melting cheeses to be had; we’ve compiled this list for you.

The more moisture in a cheese, the more easily it melts. Not surprisingly, these cheeses are also the best for fondue.

Fresh cheeses: These cheeses are made for cooking: mozzarella, queso blanco, queso oaxaca, paneer, panela.

Soft-Ripened Cheeses: Cheese board favorites like Brie and Camembert have naturally runny centers. They also have subtle mushroomy notes, so are delicious topped with sautéed mushrooms on that burger. Soft-ripened cheeses are uncooked, unpressed cheese, which, as a result, are creamy or even runny when fully ripe. They melt very easily. Don’t trim off the rind—it’s considered a choice part by cheese connoisseurs.

Semisoft Cheeses: These cheeses, springy to the touch, melt easily. Brick, Fontina and Port Salut are popular examples, as are blue cheeses, Butter Käse, Edam, young Gouda, Havarti, Limburger, some Monterey Jacks, Muenster, young Provolone, Teleme and some Tilsits.

Semihard Cheeses: This group, which includes Cheddar, Manchego and Swiss cheeses, is most popular on burgers (after the tonnage winner, American cheese). Although they don’t melt much, they maintain their shape. The difference between semi-hard and semi-soft cheeses is one of moisture: Semi-soft cheeses contain more than 45% water, while semi-hard cheeses contain 30% to 45%. A cheese can start as semi-soft, then move to semi-hard via aging, which evaporates the moisture.

Hard Cheeses: Want Asiago, Parmesan or Romano on your burger or potato? This group has the lowest moisture content, so it will melt only in small shavings. We use a Microplane ribbon grater to get it to melt.
 
 
> CHECK OUT THE DIFFERENT TYPES OF CHEEESE

> HOW TO MELT CHEESE

> CHEESEBURGER RECIPES

From now through St. Patrick’s Day, March 17th, we’ll present a daily recipe.

We’re starting out with that corned beef and cabbage, but this one has a holiday twist: a Guinness marinade and champ potatoes.

Champ potatoes are a variation of the traditional Irish dish, Colcannon, made with mashed potatoes, shredded kale or cabbage and onions.

Check out the history of cabbage, below.
 
 
WHAT IS CORNED BEEF?

Corning refers to curing or pickling the meat in seasoned brine. The word refers to the “corns” or grains of kosher (or other coarse) salt that are mixed with water to make the brine. Typically, brisket is used to make corned beef; the dish has many regional variations and seasonings.

Irish immigrants adapted corned beef from their Jewish neighbors on New York’s Lower East Side as a cheaper alternative to Irish bacon, precipitating the now-traditional Irish-American dish, corned beef and cabbage. Smoking a corned beef, and adding extra spices, produces pastrami.

[1] How do you make a better corned beef and cabbage? Marinate it in Guinness (photo © Guinness)—more photos below.

This recipe is courtesy of Justin O’Connor, Executive Chef at the Guinness Storehouse in Dublin. It will be served at the restaurant on St. Patrick’s Day.

Ingredients For 6 Servings

[2] The common green cabbage grown in the U.S. (photo © Good Eggs).

[2] A Savoy cabbage. The flavor is similar to the common green cabbage, but it’s much more handsome (photo © Christa Richert | SXC).

[3] A head of red cabbage. The flavor is similar to the common green cabbage, but it’s much more handsome (photo © Good Eggs)

[4] There are many varieties of cabbage worldwide. Napa cabbage (sometimes called Chinese cabbage) is a Chinese variety that originated near Beijing. It has a more delicate flavor than Western cabbages. Thanks to Chinese populations, Napa cabbage is readily found in the U.S. (photo © MG Produce).

1. Cook The Beef. Place the beef and Guinness into a pot and cover with cold water. Add onion, cloves, bay leaves and peppercorns. Cook for 2 to 2-1/2 hours, or until tender

2. Cook The Potatoes. Cook the potatoes in salted water; drain and mash. Add two-thirds of the butter, half the cream and the green onions. Season to taste with salt and pepper.

3. Cook The Cabbage. Boil the sliced cabbage in salted water for 5 minutes and drain; add 2 tablespoons of butter and season.

4. Make The Cream Sauce. Take 100ml of the cooking stock and place in a pot, add the other 200ml cream and simmer for 2 minutes whisking in 50g butter.

5. Serve. Carve the corned beef and plate several slices with a serving of potatoes and boiled cabbage; finish with the cream sauce.
 
 
CABBAGE HISTORY

Cabbage is part of the Brassicae botanical family, the group of cruciferous cancer-fighters that also includes bok choy, broccoli, Brussels sprouts, cauliflower, collards, horseradish, kale, kohlrabi, mustard greens, and radishes.

Cabbage is eaten raw (including brined, fermented and pickled) or cooked (braised, sautéed, steamed, stewed).

While the best-known cabbage dishes may be coleslaw (Holland), corned beef and cabbage (Irish-American), kimchi (Korea), sauerkraut (Germany), and stuffed cabbage (Eastern Europe), the leafy green vegetable is native to the Mediterranean.

While cabbage is grown around the world today, scientists can’t pinpoint where it originated, because many plants belong to the Brassicae family, one of which is the ancestor of today’s cabbage.

The most common theory is that cabbage was domesticated in Europe some 3,000 years ago, from wild predecessors that had thick leaves. The leaves retained water, which allowed cabbages to survive in colder places with less water (Russia has long been a stronghold for cabbages).
 
Cabbage And The Ancients

Different wild varieties exist in different locations worldwide.

In the East, cabbage cultivated in North China has been eaten since 4000 B.C.E.

Evidence shows that in central and western Europe, cabbage was domesticated by Celts, whose culture developed in western Europe as early as 1200 B.C.E., and spread to the British Isles, France, and other parts of Europe.

Mesopotamia also grew cabbages. The ancient Egyptians didn’t cultivate them until the times of the Ptolemaic dynasty, the last of the Egyptian dynasties (305 to 30 B.C.E.).

The Greek Theophrastus (371-287 B.C.E.), considered the “father of botany,” mentions cabbage in his texts as early as 4th-century B.C.E.

Cabbage was a favorite of the Greek philosopher Diogenes (412 or 404 B.C.E. to 323 B.C.E.).

The Greeks called heads of cabbage krambe while the Romans called it brassica or olus.

In Rome, cabbage was considered a luxury and many regarded it as superior to all other vegetables.

They also used it for medicinal purposes as relief from gout, headaches, and the symptoms of poisonous mushroom ingestion.

Pliny the Elder, the Roman author, philosopher, and naval commander, (23 C.E. to 79 C.E.), wrote about seven known variants of cabbage of the time.

Allegedly, both the ancient Egyptians and Romans ate large amounts of cabbage before a night of drinking, which allowed them to drink more before becoming intoxicated.

We haven’t tried it—and don’t plan to.

The first cabbages were brought to America by French explorer Jacques Cartier on his third voyage, 1541 to 1542.

Cabbage was brought on long ocean journeys because its high levels of vitamin C prevent scurvy.

In its brined form, sauerkraut, the cabbage would last even longer. Ship’s doctors also used it to treat the wounds of sailors and prevent gangrene.

Today, China is the largest producer of cabbage, followed by India and Russia. Russia is the world’s largest per capita consumer of cabbage.

[Source]
 
 

But there’s a healthier way to start the day: with a breakfast pizza on a whole-wheat pizza crust with fresh basil, sliced tomatoes, scrambled eggs (egg whites or whole eggs) and shredded mozzarella cheese (lowfat).

It’s easy to make breakfast pizza: It takes no more time than eggs and toast: time-to-table is 15 minutes.

This recipe and two more are from AllWhites egg whites, which has many more delicious recipes on its website.

This recipe serves four.

Ingredients

 
Preparation

1. Heat oven to 450° F.

2. Spray a 10-inch nonstick skillet with nonstick cooking spray. Cook eggs over medium heat. As egg starts to set, use spatula to lift edge of cooked eggs, letting uncooked egg flow to bottom of skillet. Cook until eggs are set but still moist.

2. Place pizza crust on large cookie sheet. Top crust with cooked eggs, chopped tomatoes, basil and cheese.

3. Bake 8 to 10 minutes or until cheese is melted. Serve immediately.

 
More Breakfast Pizza Recipes