Celery Root Chips with Paprika Aioli

Celery root, celeriac, or whatever you want to call it, let's face it - this root is gnarly. What I love about celeriac is that even though it is gnarly and somewhat intimidating, it can be transformed into something like these chips, that are delicate, light, and elegant. Also - don't worry, it's really not that intimidating after you cut off the outside and the flavor is delightfully nutty - perfect in these chips tossed in coconut oil before baking and paired with smoked paprika aioli (or, honestly, also delicious on their own). Recipe makes enough for about 2-3 people as a snack, but you could probably eat them all on your own.

• 1 celery root (about 200g)

• 2-3 teaspoons coconut oil, melted*

• About 1/8 teaspoon sea salt

• Smoked paprika aioli (optional, see below)

To Prepare:

Preheat oven to 375 degrees F.

Rinse and cut off top and bottom of celery root then, using a knife, cut off remaining peel and any tougher outer layer into strips.

If needed, rinse again to remove any remaining dirt and pat dry.

Using a mandolin, slice into thin circles. The celery root may need to be cut in half first, depending on the size of the root and your mandolin.

Place chips on baking sheet and drizzle with coconut oil. Toss to coat, sprinkle with salt and spread out on baking sheet in a single layer.

Bake for 15-20 minutes or until golden brown, flipping halfway through. Chips might not be crispy while still warm, but they should become crispy as they cool.

*Olive oil can be substituted for coconut if desired. The flavor is not quite as nutty and can be more peppery, depending on olive oil.

Note: Leaving celeriac chips out for a long time, especially in a humid environment, will cause them to soak up water and lose their crispiness.

Gnarly celery root - love it!

For Smoked Paprika Aioli- This recipe will make much more than you need for these chips and goes great with raw or cooked vegetables, in salad dressings, on sandwiches, etc. When I make it, I usually split it in half and only add the smoked paprika to one half, as classic aioli is more versatile. 

• 1 egg

• 1-2 medium cloves garlic, diced

• 1 teaspoon mustard or mustard powder

• Pinch of sea salt

• 1 cup olive oil and either vegetable or grapeseed oil combination (adjust ratio depending on how rich olive oil-wise you’d like your aioli to taste)

• 2-3 teaspoons fresh lemon juice

• About 1/2 teaspoon smoked paprika (to flavor one half of the aioli)

1. Blend egg with garlic, mustard, and salt until frothy.

2. While blending, slowly add in olive oil. Blend until thick and quickly mix in lemon juice. Divide aioli in half and whisk in smoked paprika to one half. Keep refrigerated until use.

CHOMP.

Beet and lemon zest hummus

Let's face it - hummus is an easy crowd pleaser. It's vegan, gluten-free, nut-free and dip-able, so ever since it's widespread usage in the U.S. you'll be hard pressed to find a party table absent of the chickpea-tahini spread. Variations on hummus, while not as common, are similarly appreciated and, with its bright eye-catching presence, this variation brings the party (my kind of party). The flavor is similar to classic hummus, but lighter and brighter with the beet and lemon zest. A more classic Middle Eastern take on this spread, lebna bil schwendr, includes yogurt and beet instead of chickpeas and tahini. Serve with crudités, crackers, toasted pita, or as a sandwich spread. Makes 2 cups.

• 1 large or 2 small beets, about 4 ounces, scrubbed clean

• 1 cup cooked chickpeas

• Zest of one lemon, about 1 tablespoon

• Juice of one lemons, 2-3 tablespoons

• 2 tablespoons tahini

• 1/8 teaspoon salt

• Up to 1/4 cup extra virgin olive oil

• 1-3 tablespoon(s) water

• Fresh ground black pepper to taste (optional)

1. Cut tops off beets and place into a small saucepan. Cover with water, bring to a boil, and cook until tender, about 15 minutes. Slide skin off of beets while cooling under cold running water. Chop and add to food processor. 

2. Add chickpeas, lemon zest, lemon juice, tahini, salt, and 2 tablespoons olive oil. Blend until smooth. Drizzle in more olive oil and water until desired consistency is reached. Incorporate black pepper to taste. Hummus will keep in the refrigerator for up to one week.

There are many ways to eat this hummus!

Celeriac Soup with Truffle Oil and Chives

As was demonstrated with celeriac chips, celery root can produce foods you would not expect from it's rugged exterior. Instead of a delicately crispy chip, this time celeriac is transformed into a silky, rich, and elegant soup. There are a lot of directions you can take a blended root vegetable soup, such as the addition of bacon or blending with apples, but I think this combination of nutmeg, chive, and truffle oil is ethereal and satisfying. Serves 4.

• 1 tablespoon butter (can substitute olive oil if a vegan soup is desired)

• 1 tablespoon olive oil

• 1 large leek, trimmed of rugged dark green leaves and thinly sliced

• 1/4 teaspon sea salt, plus more to season as needed

• 1-2 garlic cloves, peeled and thinly sliced

• One large celery root (about 1.5-pounds), peeled and chopped into cubes

• 2 cups chicken stock (can substitute water or vegetable stock if a vegan soup is desired)

• 2-3 cups water

• 1.5 teaspoons freshly-ground white pepper

• Fresh nutmeg, to grind over top

• Truffle oil, to drizzle

• About 2 tablespoons diced fresh chives (a little less than most bunches)

In a large pot, melt butter with olive oil on medium low heat.

Add the leeks and garlic and cook for about five minutes, stirring frequently. Add the salt and continue to cook until the leeks and garlic are soft and translucent, about another 5 minutes. If the pot begins to brown too much on the bottom as they cook, add more butter or olive oil.

Add the celery root, stock, and 2 cups water. Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about 30-45 minutes.

Add white pepper then purée using an immersion blender, or let the soup cool to room temperature and purée in a food processor until smooth. Taste season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with remaining part of cup of water to desired consistency.

Serve with a drizzle of truffle oil, a few gratings of nutmeg, and a scatter of chives.