LEMON BRAISED CELERY ROOT WITH PARMESAN QUINOA

celery root

Today it’s cold here, indoors I mean, haven’t been out yet and if the temperature indoors is indicative of how it is outdoors I don’t want to go out at all. And it is windy. What a sad start of the colder season, if we have 16°C in our house now in the middle of November, I don’t dare to think of what’s it’s going to be like in January when the real cold usually appears like an icy fingered strangler. I sure have had to change my ideas of what is comfort since I moved here and into a stone house built for a warm climate. Last winter was unusually mild but this one is projecting itself as the complete opposite and we are already numb and dumb here; working at a computer when it’s like this is hard, hands and fingers are stiff and it takes ages to warm them up. But it could be worse, at least we have a house to sleep in because I often think about that when it’s really cold or raining very hard, it must be a side effect all those years when I was told to think about the starving children in Africa or Asia when I didn’t want to eat up my food. (To be fair, my parents did not go on about it much but I remember the news on TV and in the newspapers about it)

It feels a bit bad to start up with a recipe right after talking about starvation but we still have to eat. Celery root is definitely an undervalued vegetable, it’s full of flavour and possibly even healthy (haven’t done my research well today, to cold to sit still for too long) and it goes well with most things. I’m having a craving for lemon right now so I decided to braise the celery root with lemon juice and fresh rosemary just to pamper myself a little.

LEMON BRAISED CELERY ROOT WITH PARMESAN QUINOA

LEMON BRAISED CELERY ROOT WITH PARMESAN QUINOA
2-3 portions

200 ml/ 0.85 cup uncooked quinoa
1 medium/large celery root, try to get a heavy one when you buy it
Fresh rosemary
Lemon
3-4 tblsp Parmesan cheese
Salt
Extra-virgin olive oil

- Rinse the quinoa and then boil it in salted water until soft, it takes about 15-20 minutes.
- Peel the celery root and cut it into thin sticks.
- Braise the celery root with the rosemary in some olive oil. Squeeze as much lemon juice over as you like. Go on braising until the celery is soft and golden. Add salt.
- Let the celery root stick quickly drip off excess fat on some kitchen paper and then arrange them on plates.
- Drain the quinoa of the remaining water and add the parmesan, mix well and then form little cakes with them on top of the celery root bed. I used a circular cookie cutter to get a defined form.
- Serve.

LEMON BRAISED CELERY ROOT WITH PARMESAN QUINOA

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