Ingredients

1 medium celeriac root
Juice and zest of 1 small lemon
1 tablespoon celery leaves (finely chopped)
1/2 cup fennel bulb (finely shaved)
1 teaspoon unpasteurised miso
1/4 cup sunflower seeds (soaked)
1/4 cup water
1/2 teaspoon cracked black pepper
1/4 teaspoon sea salt

Recipe Directions

1. Trim off the outer layer of the celeriac root to remove all the dirt filled crevices.

2. Dice into cubes and pulse in a high speed blender or food processor with the lemon juice until fine. It should be about the size of rice or a little smaller in order to release more of the flavorsome juices. Adding the lemon juice at this point prevents the celeriac from discoloring as it oxidizes.

3. Set the celeriac aside and process the sunflower seeds, miso paste, and water until fairly smooth but still with a little texture.

4. Combine the sunflower mixture with the celeriac and the remaining ingredients.

5. Season with extra black pepper, sea salt, and a little cold pressed olive oil, if desired.

6. Serve in a bowl garnished with chopped celery leaves and lemon zest. Scoop up with flax crackers or even wrap in romaine leaves with some fresh alfalfa sprouts and your favorite greens.

Kellymyra's Thoughts

By kellymyra

It’s mid-winter here in New Zealand and the organic supermarket is full of celeriac and fennel, two vegetables that go well together in a kind of rustic French way.

Celeriac is one of those underrated but highly versatile vegetables that often gets shunned for it’s rather inelegant appearance.

It’s not the root of celery as it’s name suggests but kind of like a cousin, similar in flavor but a little more nutty.

With the fennel, lemon, and celeriac, this whole dish is very high in vitamin C.

Mother Nature sure knows how to look after us by providing produce that’s high in flu-fighting properties during the winter. It’s also pretty high in magnesium, phosphorus and vitamin K.

Make sure to use the zest of the lemon as well as the juice to give the risotto that wonderfully fragrant flavor. Yum.

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Comments

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ofthesea

Oct 09, 2011

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that looks sooo good, but i don't think i've ever seen celeriac here in california. any substitutes that would work well?

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kellymyra

Oct 14, 2011

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Although I think the flavour of the celeriac is part of what makes this work I had a thought that you could probably also make a version of this with peeled zucchini if you couldn't get hold of celeriac

Whaea Styles

Oct 11, 2011

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when i first saw the picture i thought hang on, thats rice risotto and thats cooked, upon further reading i then relaxed, please excuse this "very new to raw" naivety. will be buying the ingredients tommorrow to try it out, yay, bless

kellymyra

Oct 09, 2011

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Yeah celery is quite different, if you had to substitute I'd probably try something like young turnips or cauliflower instead and maybe blend a half stalk of celery into the sunflower mixture for flavour.

This is celeriac, it's usually a winter vegetable - http://www.taste.com.au/images/articles/celeriac06261152.jpg

I had to go buy some more ingredients today to make it again it was so good.

ofthesea

Oct 09, 2011

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that looks sooo good, but i don't think i've ever seen celeriac here in california. any substitutes that would work well?

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