Celery Apple Granita Recipes

APPLE CELERY GRANITA

Steps:

• Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
• Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
• Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
• Stir together wasabi and enough water to make a pourable sauce.
• Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.

CELERY APPLE GRANITA

Steps:

• Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with dampened flour sack cloth and set over bowl.
• Purée apples with 1/3 cup water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth (about 11/2 cups). Discard solids remaining in cloth. Rinse and wring out cloth, then return to sieve.
• Purée tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and purée until almost smooth. Pour into lined sieve and squeeze out juices (about 1 1/2 cups) into bowl with apple juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)

GREEN APPLE-MINT GRANITA

Steps:

• Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves, about 4 minutes; transfer to a blender and let cool completely.
• Add the mint to the blender and puree until smooth. Strain through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Finely grate the skin of the apple into the pan (you won't need the rest of the apple), then stir in the lime juice.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
• Avoid aluminum pans-they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.

FENNEL, APPLE AND CELERY ROOT GRATIN

Steps:

• Preheat oven to 375 degrees F. Butter a 2-quart gratin dish or other ovenproof casserole.
• Cut off the entire rough exterior of the celery roots, making sure that all brown parts are removed. You will be removing about 1/4 to 1/2-inch of the exterior of each. Next, cut each celery root in 1/2 lengthwise. Turn one 1/2 cut side down, and cut into 1/4-inch wide pieces. Repeat with the remaining celery root. Set aside.
• Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices.
• In a vegetable steamer, combine the celery root and fennel and steam for 5 minutes. Remove from the steamer and set aside to cool slightly.
• Cut the apples into 1/4-inch-thick rings.
• Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel. Pour cream around the sides of the dish until the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 minutes, or until the vegetables and apple feel tender when pierced with a fork or a skewer. Turn the oven to broil, remove the cover, and broil until the gratin is golden brown and bubbling, about 3 minutes.
• Let cool 15 minutes to allow the cream to firm up slightly and serve.

APPLE MINT GRANITA

Steps:

• Mix apple juice and mint leaves and allow to combine overnight in refrigerator. Strain mint leaves out of apple juice.
• Place a shallow metal pan in freezer. In a nonreactive saucepan, combine applesauce, mint flavored apple juice, sugar, lemon juice and salt. Bring to a boil, then simmer uncovered about 20 minutes.
• Cool to room temperature.
• Pour apple mixture into chilled pan; return to freezer. Stir every 20 minutes until it thickens into coarse crystals, about 1 hour.
• Stir granita and mound into small cups. Serve immediately.

APPLE-CELERY SALAD

Steps:

• Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

CELERY ROOT AND APPLE REMOULADE

Steps:

• Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture. Add walnuts and parsley and toss to combine. Serve at room temperature.