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    You are in: Home / Cookbooks / Veggies: What the Heck Is Celeriac and How Do I Use It?
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    27 recipes in

    Veggies: What the Heck Is Celeriac and How Do I Use It?

    [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.
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    Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy!

    Recipe #158764

    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

    Recipe #144667

    2 Reviews |  By Bergy

    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.

    Recipe #102150

    A tasty (rather sweet) chowder from award winning Quebec Chef Anne Desjardins! Garnish with fresh goat cheese and virgin olive oil croutons.

    Recipe #86779

    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.

    Recipe #44497

    1 Reviews |  By Bergy

    If you haven't tried Celery root try it. It looks very ugly unpeeled but when undressed look 100% better. It has the flavor of celery and can be used in so many ways.

    Recipe #41191

    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.

    Recipe #141971

    I was experimenting with vegetarian foods and I tried this and my friends really like it.

    Recipe #131464

    Posted for a request, I haven't tried this. Recipe is from 'The German Cookbook' by Mimi Sheraton

    Recipe #107032

    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!

    Recipe #103606

    Found this in an older Farmer's Homegrower magazine. Turned out nicely.

    Recipe #95418

    This is a bit different from the usual lasagna. It's like a combination of a lasagna and a gratin. No pasta in it so I am assuming it is good for low carb diets.

    Recipe #92056

    This stew has a lot of flavor because of the mix of vegetables is a good one, and the heavy casserole lid traps all the flavor.

    Recipe #91385

    3 Reviews |  By Geema

    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.

    Recipe #72049

    This is a soup I developed in response to a contest in a British Cooking magazine. I hope that you like it as much as I do.

    Recipe #71387

    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.

    Recipe #71306

    If I ever find some celeriac, this is the recipe I will probably try...

    Recipe #68445

    1 Reviews |  By chia

    this is delicious, very much like vicchysoise with the subtle flavor of the celeriac. this does taste good cold, as well, and leftovers reheat beautifully

    Recipe #68375

    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).

    Recipe #68245

    1 Reviews |  By Geema

    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.

    Recipe #66555

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