Fall Harvest: Celeriac/Celery Root

September 27, 2013 at 8:50 AM | Posted in vegetables | 1 Comment
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Celeriac/celery root is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall).



A celeriac hypocotyl sliced in half, and with the greens removed

A celeriac hypocotyl sliced in half, and with the greens removed

Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots; these are sometimes collectively (but erroneously) called celery root.
Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America. In North America, the Diamant cultivar predominates. Celeriac originated in the Mediterranean Basin.

Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter. It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes.
Unlike many root vegetables, celeriac contains little starch: 5–6% by weight. A number of vitamins and minerals are present in celery root, most notably vitamin C, potassium, and phosphorus.
The shelf life of celeriac is approximately three to four months if stored between 0°C (32°F) and 5°C (41°F), and not allowed to dry out.

Pelmeni – Russia

August 25, 2011 at 1:31 PM | Posted in baking, Food | Leave a comment
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Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough that originated in Siberi

A plate of pelmeni

a and is a dish of Russian cuisine.
The dough is made from flour and water, sometimes adding a small portion of eggs. The filling can be minced meat (pork, lamb, beef,

or any other kind of meat), fish, or mushrooms. The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork. Pelmeni in Perm (west of the Ural Mountains) are often filled with mushrooms, onions, turnips, or sauerkraut instead of meat. Various spices, such as black pepper and onions, are mixed into the filling.


# 2 c flour.
# 1 c milk or water.
# 1/2 ts salt.
# 1 tb vegetable oil.
# 3 ea eggs.
# 250 g beef.
# 250 g pork.
# 1 ea onion.
# salt, pepper.


A 1952 Soviet poster advertising factory-made pelmeni

Grind beef and pork twice in meat chopper. Then add chopped onion, salt,pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface u

ntil dough is elastic. Take some dough and make a “sausage” (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece into a circle close to the size (a little bit larger ) of the mold holes so that it is 1/16 inch thick. Place a dough sheet on the dumplings mold

, then the filling in every opening, then cover with another dough sheet. After that roll the dough circle with a rolling-pin and you have a two dozens of pelmeni at a time! Use the rest of the dough that comes out from the mold to roll another circle.

Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately. To cook pelmeni, boil much water, so that they cannot stick to each other. Salt water. Carefully drop pelmeni into boiling water. Dont forget to stir them from time to time. Boil for 20 minutes. Pelmeni can be served with butter, sour cream, vinegar or ketchup.


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