[Cover photo by CountryLady.] Celeriac (celery root) recipes. Celeriac is the knobby root of celery and tastes similar to celery stalks, though the texture is quite different. It requires peeling before you cook it. I mostly use it in soups.
A delightfully different slaw style salad. You can use more or less horseradish to suit your taste. I love to serve this as a pre-dinner salad spooned on top of a bed of watercress or part of a large buffet.
Celeriac is very ugly looking and you do waste a lot peeling it but try it - if you like celery you'll love this vegetable it has a mild celery flavor. The onion & lemon compliment it. I threw this together last night and it was rather good - You have to peel all the knots of the celeric and get in to the white flesh.
Celeriac is a delicious yet often ignored vegetable. It needs to be scrubbed well and then have all the tough peel removed with a good sharp knife. When you cut the celeriac, the flesh darkens in contact with air, so immediately place the cut pieces into water and lemon juice until final preparation.
I created this for a contest for a British cooking magazine. It's a spicy soup with a Middle Eastern flavour, great for warming your belly when the cold weather rolls in. You could also substitute a root vegetable like turnip for the celeriac.
This is a Luke Mangan recipe from the "Sydney Morning Herald". I posted this for Sackville Girl as she wanted recipes that used Truffle Oil. It is suggested that you make the celeriac puree in advance (even the day before).
This is delicious .. I love the tang of celery root and mashed with potatoes it is a dish that will go well with a Turkey dinner. I served it with garlic prawns - nice combination. I did not have fresh dill so used 1 tsp dry diil weed. A red onion adds a bit of color. The vinegar in the water will keep the root white it has a tendency to darken. Recipe originally from Cooking Club of A merica with a tad of tweaking by me. You may make this a "Do Ahead" recipe by completing the recipe then place potato mixture in a casserole and reheat in a 350 oven for 25 minutes - loosely covered with foil.- do not close the foil around the casserole just let it sit over the potatoes. Make lots the leftovers make lovely patties dipped in crumbs and browned on a pan