Trending on Recent OpenTable Restaurant Reviews: Celery Root

celeriac Trending on Recent OpenTable Restaurant Reviews: Celery Root
Beneath this gnarly exterior lies delicate deliciousness.

I tend to think of most root vegetables as the foods of a once-desperate people. Looking at a gnarly head of celeriac, or celery root, it’s obvious that a very brave and very hungry person decided it would be dinner. But what the humble celeriac lacks in looks, it makes up for in flavor. Wildly versatile (as you can see from the dishes below), celeriac is a variety of celery — and it tastes like it. Most commonly pureed (it is fantastic with apples or potatoes) or made into a classic remoulade, celeriac dates back to ancient times and enjoyed its first wave of popularity in the Middle Ages. Low in calories, celery root is high in fiber and nutrients, including vitamin C and potassium. Find out what OpenTable diners are saying about the curious vegetable.

Daryl, New Brunswick, New Jersey: “No one left anything on their plates. I had the celery root appetizer, which was outstanding.”

DBGB, New York, New York: “The celery root soup, which my wife had as an appetizer on the three-course lunch menu, was phenomenal. Seriously, it was the single best 2 spoon-fulls of soup I have ever had.”

ELEVEN, Pittsburgh, Pennsylvania:” The seafood platter served had a celery root sauce that was both scrumptious on its own but complemented the perfectly prepared buttery scallops and salmon and crabcake.”

The Fat Radish, New York, New York: “The food was very well prepared and delicious. Big kudos for the celery root pot pie.”

Gallery Restaurant, Charlotte, North Carolina: “The lentils with celery root was so good I am still thinking about it today.”

Gamba Ristorante, Merillville, Indiana: “Five of us had the veal tenderloin served over a celery root puree. It was absolutely incredible, one of the most flavorful dishes I have ever had. Delicately seasoned, cooked to perfection. The celery root puree was wonderful; it had a very gentle taste that stayed with you in a very good way.”

Le Rivage, New York, New York: “More than one dozen appies — we had terrific artichoke heart salad, lobster bisque, duck terrine, and celery root remoulade.”

Miller Union, Atlanta, Georgia: “The celery root-egg app is a must try.”

Red Cat, New York, New York: “Everything I tried was delicious, from the soup (celery root) to dessert (semifreddo).”

Ristra Restaurant, Santa Fe, New Mexico: “The food was excellent. We had the fig and arugula salad, chipotle mussels, and the seabass with celery root.”

One Midtown Kitchen, Atlanta, Georgia: “ The duck was perfectly prepared and the celery root puree with wheatberry and sour cherry sauce was a strong complement.”

The Oval Room, Washington, D.C.: “ Although the crab appetizer, prime rib, and beet sponge cake were excellent, the celery root soup with cheddar dumplings and sweet potato ravioli won best in show.”

* Post & Beam, Los Angeles, California: “Carved sirloin steak, celery root mousse, roasted carrots and salsa verde = Fantastic! I only got a couple of bites of this one but that’s all I needed to know what I’m ordering next time. My husband was very happy with his selection.”

* Scarpetta, Toronto, Ontario: “Every dish that we had was delicious. I especially enjoyed the seared scallops with celery root and lentil-pancetta vinaigrette.”

* Vedge, Philadelphia, Pennsylvania: “We had the appetizer board — beet and avocado, portabello carpaccio, eggplant and cauliflower braciole, roasted mushroom w/celery root fritter and a few vegetable sides (ramp hummus — Wow!).”

* Woodlot, Toronto, Ontario: “I had the celery root and lentil entree. Again, this dish was bursting with a perfect combination of flavours.”

 

 

 

 

 

 

 

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