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U.S. Highbush Blueberry Council

Celery Root with Dried Blueberries & Tzatziki
Celery Root with Dried Blueberry and Tzatziki

Celery Root with Dried Blueberries & Tzatziki

Greek flavors get a unique twist in this celery root dish – classic accoutrements like tzatziki and feta are enhanced with tart-yet-sweet dried blueberries and the bright acid from orange zest. Serve with your favorite protein or as a standalone small plate.

Recipe created by Chef Stephen Rogers, Sachet Restaurant.

Ingredients

Ingredients

  • 1 large bulb celery root, julienned (approx. 2 cups)
  • ½ cup dried blueberries (naturally sweetened are best for this recipe)
  • ½ cup plain Greek yogurt
  • ½ cup grated cucumber, skins and seeds removed before grating
  • 1 small clove garlic, minced
  • ½ teaspoon fresh dill, chopped
  • Zest of ½ orange
  • Salt and pepper to taste
  • ¼ crumbled feta cheese

Preparation

Instructions

  1. Peel the celery root and using a sharp knife or mandoline, julienne into long thin strips. Place in acidulated water (water with a bit of lemon juice added) to keep the celery root from turning brown.
  2. Prepare tzatziki by combining Greek yogurt, grated cucumber, minced garlic and fresh dill. Season to taste with salt and pepper.
  3. Drain celery root from the acidulated water and pat dry with paper towels. In a medium bowl, combine celery root with dried blueberries, tzatziki and the orange zest. Top with reserved crumbled feta cheese.

Variations

Can also grate the celery root on the large holes of a box grater.