Large, melon-shaped knobs of celery root or celeriac may look tough to handle, but are actually very easy to cook with. Once peeled, they can be grated like carrots into salads, boiled and mashed like potatoes, sliced and added to soups, or cut and braised in stews. This recipe tastes even better the next day, once the flavors have had a chance to meld. Serve with brown rice, if desired.
- 1 & 1/2 cups low-sodium vegetable broth, divided
- 1 1-gram pkg. saffron
- 1 Tbs. olive oil
- 1 medium onion, chopped (1 1/2 cups)
- 4 cups diced, peeled, celery root
- 3 cups cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained
- 3 cloves garlic, minced (1 Tbs.)
- 2 Tbs. drained capers, optional
- 1/2 tsp. red pepper flakes
- 3 Tbs. pine nuts
- 1 Tbs. lemon juice
- 1/4 cup chopped fresh parsley
1. Bring 1/2 cup broth to a boil in small saucepan. Stir in saffron, cover, and remove pot from heat. Let stand 5 minutes or until saffron has softened and broth is a rich, gold color.
2. Heat oil in large saucepan over medium heat. Add onion, and cook 7 to 9 minutes, or until soft and golden, stirring often. Stir in remaining 1 cup vegetable broth; saffron-broth mixture; celery root; chickpeas; garlic; capers, if using; and red pepper flakes. Cover, reduce heat to medium-low, and simmer 15 minutes, or until celery root cubes are tender when pierced with tip of knife. Stir in pine nuts and lemon juice; season with salt and pepper, if desired; and sprinkle with parsley.
- Calories: 285
- Carbohydrate Content: 48 g
- Fat Content: 7 g
- Fiber Content: 9 g
- Protein Content: 10 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 426 mg
- Sugar Content: 4 g