Celeriacs are in season at the moment. I have grown a patch that was sown last spring, and left over winter to sweeten, and pull up as needed. Considering they can start at about $5.00 each at the greengrocer, if you like the taste it could be well worth growing your own instead of celery. The stalks are not as fleshy as celery, but they can be chopped up for soups and salads, and are march more cold hardy and frost tolerant than their tender cousins. The bulbous root is what I'm using for this recipe, similar to the French roulade, but without all the mayo! You will need to work quickly to get the celeriac into some lemon juice to prevent discolouration.
1 large celeriac
1 cup baby spinach
few green olives
For The Dressing
1 tablespoon seeded mustard
2 tablesppons dijon mustard
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon agave syrup, rice bran syrup (or honey if you consume it)
Coaresly grate the celeriac, and lightly toss in lemon juice. Set aside.
Warm the syrup gently, then add to all the other dressing ingredients.
Toss through celeriac, set aside.
Saute spinach in a hot pan until just wilted. Set aside.
Using a food stacker, or a deep cookie cutter (or even a clean narrow tin with both ends cut out), press a few spponfuls of celeriac into the bottom, followed by a layer of spinach, and repeat. Top with some sliced olives, and gently remove stacker. Wallah!
Of course, if you don't have any kind of stacking implement, you could just neatly pile it up. But it looks so elegant as a small entree this way!