Five Things to Do With Celeriac a.k.a.
and Potato Mash
Celeriac Potato Cake
Cream of Celeriac Celery
Apples and Celeriac with Honey
and Potato Mash
3 large heads of celeriac
3 lbs. potatoes
light chicken stock
¾ cup extra virgin olive oil
freshly ground black pepper/horseradish sauce
4 teaspoons fresh vanilla extract
1. Prepare the celeriac by peeling off all of the rough skin. Peel
the potatoes as well and cut both into chunks. Place vegetables in a
pot, add enough stock to cover and cook until tender.
2. Drain and mash the vegetables, then add the olive oil (or butter for
a more conventional variation), adjusting and seasoning as necessary.
When combined, add the vanilla and stir thoroughly.
1 medium potato
1 large celeriac
1 tablespoon garlic, crushed
1 bay leaf
1/4 cup butter
1/2 cup cream
salt, white pepper
1. Peel potatoes and celery root. Chop the vegetables roughly and
place in a pot with water to barely cover. Add the garlic and bay leaf.
Cook, covered, over medium heat for about 20 minutes, until vegetables
are very tender.
2. Drain the vegetables, and puree them with a food processor. Put the
puree in a double boiler over very low heat, stir in the butter, cut
into bits, and the cream, and season with pepper.
3 cups grated potatoes (peeled then steamed,
grated and chilled)
3 cups grated raw celeriac
1/2 cup sliced green scallions
salt to taste
freshly-ground black pepper to taste
1/2 cup clarified butter or ghee
1. In a large bowl, mix together potato, celeriac and scallions.
2. In a hot non-stick pan, liberally coat with clarified
butter and cover with mix. Cake needs to get brown on this side. Drizzle
a little of butter on the raw side then flip the cake over and place in
a 375 degree oven to cook through.
3. Cook about 12 minutes until hot in the middle. Slice pie
shaped wedges for serving.
of Celeriac Celery Soup
(white and pale green part) thinly sliced
3 tablespoons butter
2 tablespoons flour
salt to taste
1 lb celery sliced, with leaves reserved
1 lb celeriac peeled and finely diced
1/2 teaspoon celery seeds
1 teaspoon coarse salt
2 cups milk
4 cups canned reduced-salt chicken broth
6 wheat rolls
1. In large saucepan or Dutch oven, cook leeks in butter and salt
over medium heat for 8 minutes, or until tender, stirring occasionally.
Sprinkle flour over cooked leeks, mix well, then slowly stir in milk,
stirring regularly as the milk heats and thickens.
2. Stir in celery, celery root, celery seed, salt and broth, and bring
back to a boil. Reduce heat. Simmer for 15 to 20 minutes, or until
vegetables are tender.
3. Carefully puree soup in food processor or blender until smooth,
working in batches if necessary. Return soup to pan and reheat. Ladle
into individual bowls. Garnish with celery leaves. Serve soup with rolls
on the side.
and Celeriac with Honey Mustard-Dressing
2 tablespoons apple-cider vinegar
2 teaspoons coarse mustard
2 teaspoons honey
1 shallot, chopped
1/2 teaspoon black pepper
1/4 cup canola oil
1 celeriac root
2 tablespoons lemon juice
2 green apples, shredded
1/3 cup nonfat yogurt
1/4 cup red onions, diced
2 cup spinach, shredded
1 cup radish, sliced
1. Place the vinegar, mustard, honey, shallots, and pepper in a
blender container. Process on high speed until well mixed. With the
blender running, slowly pour in the oil to form an emulsion.
2. Trim and wash the celeriac. Cut into a fine julienne and place in a
large bowl. Add the lemon juice and combine well to keep the celeriac
from discoloring. Mix in the apples, yogurt, onions, and dressing.
3. Serve on a bed of spinach with the radishes.
Source: Recipes adapted from Food