[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.
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
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.
I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!
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.
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 soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups.
After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.
This is a Delia Smith recipe, which I love and use often, so thought I'd share. It introduced me to celeriac, which isn't the same as celery, by the way. You can prepare the vegetables a couple of days in advance, if need be, and keep sealed in a plastic bag in the fridge.
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.