Celery Root and Yuba Spring Rolls with Toasted Almonds and Winter Citronette | CUESA

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Celery Root and Yuba Spring Rolls with Toasted Almonds and Winter Citronette

Source:

Michael Hung, Bushi-Tei

This recipe was demonstrated for CUESA’s Market to Table program on February 11, 2012.

INGREDIENTS

1 large celery root, peeled and julienned
2 tablespoons crème fraîche
1 teaspoon thyme oil (see recipe below)
1 lemon, juiced
1 tablespoon extra virgin olive oil
¼ cup slivered almonds
1 sheet Hodo Soy yuba
½ cup watercress leaves
12 yellow celery leaves
Citronette (see recipe below)
Salt and pepper to taste

PREPARATION

1.    Combine the celery root, crème fraîche, thyme oil, lemon juice, and salt to taste. Allow mixture to macerate for 30 minutes.
2.    In a sauté pan, heat the olive oil over medium heat. Add the slivered almonds and stir until lightly toasted. Season with salt and remove from the heat to a plate lined with a paper towel.
3.    To assemble, open the yuba sheet fully. Line the macerated celery root along one edge of yuba sheet. For the best results, align the celery root lengthwise along the edge of yuba. Evenly sprinkle toasted almonds on top of the celery root, reserving a small amount for garnish.
4.    Evenly arrange the watercress leaves and celery leaves along the celery root. Fold the edge of the yuba over the stuffing and roll, gently tucking ends of yuba beneath the stuffing. Continue rolling in the same fashion until a complete cylinder is formed.
5.    Cut the yuba roll into four equal pieces and arrange each on a plate. Spoon citronette evenly over each yuba roll. Arrange the celery leaf on each roll. Sprinkle reserved almonds on each plate. Season with salt and pepper.

Thyme Oil

½ cup grapeseed oil
1 bunch thyme

Combine the oil and thyme in a small saucepot. Heat over a low flame until the edges of thyme leaves start to bubble. Remove from the heat and let cool to room temperature.

Citronette

1 grapefruit, cut into segments
1 chopped teaspoon parsley
1 teaspoon finely sliced chives
12 chervil sprigs
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Cut the grapefruit segments into small pieces. Reserve any juice that results from cutting. Combine the grapefruit and its juice, parsley, chives, chervil, and olive oil. Season with salt and pepper.

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