Celery oft derided in restaurant stockpots for their medicinal association and strong flavor, but celery root is now reported to be revived in restaurants’ trends from spice to garnish. Facts provided by NY Times points out that both lovage and celery root have found good culinary usage but they were restricted to their regions for flavoring sauces, stews, desserts and stocks. Apparently, it has caught the fancy of American chefs in using it as a main ingredient to make cakes, jellies, and as an accompaniment braised or stir-fried with barbecued beef ribs, nuts and fruit salads.
The innovation with celery roots does not end here, as the chefs have decided to continue to amuse the diners with the all-spiced flavor of celery root with its close companion lovage. However, lovage’s profile is more prosperous than celery root as facts provide that they keep the pungency of seafood and tomato salads. Nevertheless, lovage has a drawback in being bitter as it matures alongwith being a hard herb to find in the local British market.
Celery root is not only pairing luxuriously and proving to be a main ingredient in vital recipes, but also comfortably substituting the flavors of cauliflower, fennel or cardoon. Considering the potency of celery root it can become more than just a herb, for the ever changing flavor preferences, of American chefs and diners with its nutritional properties backing its mild flavor, availability and culinary possibilities.
