Some time ago I had the absolute pleasure of eating a glorious stir fry with gravy from an Asian restaurant. I can't be any more specific about the restaurant itself because it happened during a business trip out of town and we were just handed the food, all I know it was an Asian dish because I selected the "Asian meal" option for myself.
Anyway, it was super delicious as I mentioned, a really fun flavor, couldn't really tell exactly what it is, but I was pretty sure I smelled and tasted celery, specifically celery root. There were even slices of some vegetable which at the time I was sure it was celery root because of the smell, taste, and appearance. I work a lot with celery root in my cuisine and I took the slight differences in the smell and taste as just the result of a bath in the spicy gracy. I didn't see any celery sticks, so I don't thing they were responsible for the smells and flavors.
Recently I wanted to look up some recipes for stir fry/gravy, Asian style, that includes celery root, but to my surprise, I found almost nothing, definitely nothing that would at least resemble whatever I've eaten back then.
My question is this, are celery root slices, aka celeriac slices, used in Asian cuisine that way, or did I confuse my good friend celery root with some other vegetable? Is there any chance that it's just a "europeanization" of an Asian dish and someone who doesn't really know what they're doing had the brilliant albeit counter-intuitive idea to add celeriac to the usual set of veggies?
I am looking for some ideas for wine pairing for three different evenings and meals and was wondering what you guys could come up with:
The first is a Mushroom Cauliflower Curry. With some Naan. Recipe (Dutch) on which it is based, to give an idea: https://makkelijkafvallen.nl/recepten/bloemkoolcurry/ I feel wine might not be the best approach here and just going for a Gin & Tonic since it is an Indian style curry
The second meal is a Cheesy Leek Pumpkin Pasta Bake. Recipe (Dutch) on which it is based, to give an idea: https://www.keukenliefde.nl/pasta-gratin-met-pompoen-prei-en-kaassaus/ Not sure but a red might not get enough counterweight from proteins in this dish. As such, I'd think an oaked Chardonnay (Burgundy?) or other fuller bodied white, such as a viognier, might work, providing weight for the pumpkin and pasta and acidity for the cheese.
The third meal is a Meat Balls & Celeriac Pear Mash. Recipe (Dutch) on which it is based, to give an idea: https://myfoodblog.nl/recipe/knolselderijstamppotje/ This is a difficult one! It is meat balls and celeriac, both can use a red but the pear throws me off. A white such as Gruner Veltliner might work, with its oily pepery character. But I'd like to have at least one red for one of the three meals and this one seems most suitable. What would you suggest?
What do you think? Looking for feedback on my ideas and suggestions from you!
Hey quick question I couldn't find the answer to on the internet; I need some fibers in my diet and tried celeriac but didn't like the taste, if I instead make it a mash will I lose the fibers in that process? Asking this cause I read you can lose fibers when making fruit/vegetable juices. Thanks!