celeriac recipes

Recipes, Root Vegetables
6 Comments

skippy and celeriac
Someone asked a while back what to do with celeriac. I thought I start a recipe list.
Here is a nice post from Winter Green Community Farm. As they describe:

Celeriac is descended from wild celery and has a crisp, clean flavor. It can be used in turkey stuffing instead of regular celery and has a good amount of Vitamin C. Try celeriac raw grated into salads or in any recipe that calls for celery. Celeriac can also be boiled or steamed. Peel, slice, and boil for 5-10 minutes or boil whole for 20-30 minutes. Mash and top with butter (tastes incredible with mashed potatoes!). Celeriac can be peeled, chopped, and added to soup or stew or baked (in its skin, then peeled when cool) at 350 degrees for one hour, alone, or with other vegetables in a root bake. Add celeriac to any stir-fry, a gratin dish, or finely chopped in stuffing. Serve steamed and cubed celeriac tossed with a warm balsamic vinaigrette and parsley.

The link has recipes for Celeriac Risotto, Hearty Celeriac Bisque and Celeriac and Butternut Squash Soup.

6 Comments. Leave new

  • Looks like Skippy likes celeriac!!

    Reply
  • I think Skippy was confused by it.

    Reply
  • A colleague of mine gave me some celeriac out of her garden a few months ago when I visited. It didn't make it to my garden, but we loved it in our chicken soup!

    Reply
  • Oo, I'm envious. My celeriac was a disaster – we had a desperately dry summer. I'm having to enjoy other people's celeriac menu suggestions by proxy…

    Reply
  • Last night we had a French soup made from roughly equal parts celeriac, jerusalem artichokes and potatoes.

    First you boil or steam these things separately until soft, as they all have different cooking times. Peel the celariac first, but otherwise you can do this with or without skins. Be sure to reserve the cooking water.

    I personally cook the jerusalem artichoke as above with the skins on, but afterwards mash it with a potato masher, then pick out the large pieces of skin. This gets rid of most of the tougher pieces.

    Mash everything together, or puree in a blender/food processor and add enough reserved cooking water to make a soup like consistency.

    Serve piping hot in bowls with a pat of butter on top. Add salt and pepper to taste.

    Reply
  • Wow, that sounds interesting. I have never tasted Jerusalem artichokes, but they grow as weeds in my garden. They grow into 10 foot tall plants if I don't watch for them. I'll have to give this a try.

    Reply

Leave a Reply

Your email address will not be published.

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Previous Post
white Detroit beets with carrots
Next Post
I’m in the Newspaper today!!
Menu