Recipes

Celeriac

Celeriac Info: also known as celery root, it is very popular in Europe, where our common stalk-type celery is rarely used. Don’t be put off by its weird appearance. Celeriac has a great celery flavor, keeps for a long time, and is highly versatile as it can be used raw or cooked in a variety of ways. Grate it to mix into salads or slice celeriac sticks. Boil and mash with potatoes for extra flavor, add to soups and stews, or bake whole at 350 for about an hour then peel and eat. Add to a stir fry, slice into a sandwich, experiment! Use a little at a time and store the remainder (up to several weeks) wrapped in the fridge. Pull out and add to this dish or that over time.

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Two-celery soup
1 medium celery root (celeriac), peeled and diced
1 head celery, chopped coarsely
3 leeks, sliced
1/2 tsp thyme
3 bay leaves
4 sprigs parsley
2 qts chicken broth
Salt and pepper, to taste
4 Tbsp minced parsley and/or chives
Combine celery root, celery, leeks, thyme, bay leaves, parsley sprigs and broth in pot. Add salt and pepper.
Bring almost to a boil, reduce heat, then simmer 25 minutes or until vegetables are soft. Adjust seasoning if needed.
Serve hot with a sprinkle of parsley and chives on top.

Celeriac & Apple Salad
1 pound whole celeriac (about 1 medium)
1/2 cup orange juice
3 firm, tart apples
1/2 cup mayonnaise
1 cup chopped celery
1/2 cup chopped walnuts
salt & freshly ground pepper
Peel & cut celeriac into match stick pieces. Toss with orange juice until coated.
Peel, core & chop apples; mix with celeriac. Marinate 10 minutes, turning often, then strain, reserving juices.
Place mayonnaise in a large bowl and, little by little, add orange juice marinade until thinned to the point where it coats a spoon thickly. Beat smooth and combine with the drained celeriac, apple, celery and nuts. Marinate 2 hours, season with salt & pepper and serve.
Yields 5 cups.

Potato & Celeriac “Pan” Cake
1 pound whole celeriac (about 1 medium)
1 1/2 pounds potatoes
salt & freshly ground pepper
8 Tablespoons butter, divided
Peel celeriac and potatoes and cut into match sticks. (This is easy with a mandoline or similar hand machine.) Do not place in water. Mix and toss with salt & pepper.
Melt 4 tablespoons butter in a 9- to 11-inch skillet. When butter is hot, add vegetables,pressing down with a spatula to form a flat cake. Brown over high heat 2-3 minutes, shaking pan gently to prevent cake from sticking. (The cake should move as a unit.)
Lower heat to medium, cover pan and cook 10 minutes, shaking occasionally.
Uncover and press down cake with a spatula. Slide cake onto a large platter, place skillet over cake and invert platter to turn cake back into pan. Return to heat, add remaining butter and brown the other side, watching to make sure it doesn’t burn. If cake needs additional cooking, reduce heat, cover and cook until tender. Slide cake from pan and cut into wedges. S
Serves 6-8

Wild Rice & Celeriac Gratin
For the sauce...
1/4 cup minced shallot or onion
3 Tablespoons butter or olive oil
2 Tablespoons flour
1 1/2 cups scaldedmilk or mushroom stock
salt & freshly milled white pepper
1/2 teaspoon grated nutmeg
Preheat the oven to 400. Cook the shallot or onion in butter in a small saucepan over low heat for 3 minutes. Stir in the flour & cook for 2 minutes more. All at once, whisk in the hot milk, then cook for 20 minutes, stirring frequently, or cook for 30 minutes at the top of a double boiler. Season w/ 1/2 teaspoon salt, a little pepper & the nutmeg.
For the gratin...
1 Tbsp butter or olive oil
1 small celeriac, peeled
grated juice of one lemon
1 garlic clove, minced
2 Tbsps chopped parsley, plus extra for garnish
salt and freshly milled pepper
3 cups cooked wild rice, or a mixture of wild, wehani & brown rice, cooked together, then mixed w/ separately cooked white rice
1/2 cup grated Gruyere cheese & 1/4 cup grated parmesan (or, if you don’t want cheese 3/4 cup toasted & ground walnuts or almonds)
Lightly butter or oil a baking dish. Melt the butter or oil in a medium skillet over medium heat. Add the celeriac with the lemon juice, garlic and 2 Tablespoons parsley and cook until tender, about 5-7 minutes. Season w/ salt & pepper to taste.
Combine the rice, celeriac & sauce and stir in the cheeses. Turn into the dish & bake until firm, about 25 minutes.
Sprinkle with chopped parsley & serve. Serves 4-6.

Curried Celeriac Slaw with dried cherries
-Kristin B.
4 servings (serving size: about 2/3 cup)
1/2 cup dried tart cherries
1/2 cup finely chopped red onion
3 tablespoons plain fat-free yogurt
3 tablespoons fat-free sour cream
1 tablespoon Dijon mustard
1 teaspoon curry powder
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
3 cups shredded peeled celeriac (about 1 pound celery root)
Combine all ingredients except the celeriac in a large bowl, stirring with a whisk.
Add celeriac; toss well to coat. Cover and chill 2 hours.