This is such a simple meal but still something you probably never thought of! I certainly didn´t and I was surprised how two vegetables can create such a satisfying dish.
First you have to grate your two vegetables: one medium celery root (grate fine) and one bigger kohlrabi (grate coarse). Pour a couple tablespoons of oil in a deeper pan or pot, place the celery root inside, turn on the flame and sautee the celery root until lightly browned and fragrant, adding a pinch of salt at the beginning. Add the grated kohlrabi and stir-fry until it is softened as well. At the end sprinkle with lemon juice to your liking – the lemon adds a great final touch so you don´t have to be afraid of it!
I had the veggies with some rice and dulse seaweed flakes sprinkled on top.
Another one of those quick dishes when you come tired home from work and need something pronto!
I cooked buckwheat in 1:2 grain to water ratio, first bringing the water to boil with a pinch of salt, then tipping in the buckwheat. It cooks only about 15 minutes. Meanwhile I fried fine slices of onion together with tiny cubes of parsley root, celery root and smoked tofu on oil, untill all became crispy and golden. I topped the grain with the mixture and served the meal with blanched savoy cabbage. The fried root veggies and the smoky tofu particularly give a sensation of bacon 😀
I´ve never seen recipes for “celery root bacon” in foreign macrobiotic cookbooks but for some reason here in Czech Republic it´s a big hit 😀 It´s really easy to make and it does bear a certain resemblance to fatty bacon bits…with some imagination, that is…
Just cut up celery root into tiny cubes (the smaller, the better they get fried) and fry them in a skillet with a generous amount of oil. I flavored them with some salt, dried oregano and dried basil (added towards the end so that they don´t burn).
Served with brown rice with a sprinkle of gomasio and dulse flakes, and blanched turnips.