Currently viewing the category: "celeriac"

Reprinted from the NYT

INGREDIENTS
  • 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
  • 1/4 cup olive oil
  • Salt and black pepper
  • Chopped rosemary, thyme or parsley, plus more for garnish

PREPARATION

1.
Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
2.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

 

 

 

-Half, seed, and peel 1 winter squash–or other winter squash–with a sharp knife (the skin is actually not too hard to peel if your knife is good). Cut squash into 1/4 inch chunks. Similarly, carefully peel and chop 1 celery root into 1/4 chunks. Set aside.

-Heat a large pot over medium heat with 4 tablespoons of olive or coconut oil (I like coconut for this recipe) and toss squash and celery root in with:

1 large white onion, chopped3 cloves of garlic, minced2 medium carrots2 tablespoons of fresh, grated ginger1 teaspoon of salt

-Saute veggies for about 15-20 minutes until tender.

-Add 1 tablespoon of curry powder and 1/4 teaspoon (or more) of red chili flakes. Mix well and cook for 2 minutes.

-Add 1 cup of lentils (any type will do), 1 cup of water or chicken stock, and 1 cup of coconut milk. **Coconut milk can be omitted…just add stock or water instead.

-Cover and simmer mixture for 25-40 minutes until lentils are tender. Adding more stock or water if the mixture is getting to thick.

-Let cool slightly and serve with brown or wild rice. Garnish with a fresh herb like chive, cilantro or parsley! ENJOY!

Serves 4 to 5 large portions.

 

 

2 Celery roots, scrubbed with small roots removed
2 tablespoons olive oil
2 table spoons olive oil or butter
2 springs of Thyme
1 teaspoon minced garlic
Salt and pepper

Pat dry the roots and rub them with olive oil, setting them in a small baking dish and then into the oven. Bake for about 45 minutes or until they are completely soft. Turn them about halfway through.

While these are baking warm the olive oil/butter into a small pan and add the thyme sprigs and garlic, cooking and turning often until the garlic softens. Remove from heat and set aside, take out the thyme sprigs.

Halve the cooked celery root and drizzle with oil/butter garlic mixture. Finish with salt and pepper to taste.

 

Horseradish Mashed Potatoes and Celeriac

1 lb. celeriac, peeled and cut into chunks
1 lb. potatoes (peeled or unpeeled, your choice) cut into chunks
1 bay leaf
4 cloves garlic, peeled
½ cup heavy cream
4 Tb. Butter
2 tsp. horseradish
salt and pepper to taste

Combine celeriac, potatoes, bay leaf, and garlic with water to cover; boil until just tender (about 20 minutes). Drain, remove bay leaf, and return vegetables to pot. Add cream, butter, and horseradish. Mash and season with salt and pepper. Makes 4-6 servings.

 

This is the old world way to enjoy this great vegetable.

Vinaigrette
1 tablespoon stone ground or Dijon mustard
2 tablespoons red wine vinegar
1 garlic clove, minced
1 tablespoon red onion, minced
Salt and Fresh Pepper
1/3 cup Olive oil
2 tablespoons sour cream

Add vinegar, garlic, onion and salt to a bowl and let sit for 15 minutes. Add remaining ingredients and whisk together.

Salad
1 celery root, thickly peeled and sliced into eighth-inch rounds and then cross-ways into matchsticks (julienned)
1 large tart apple peeled, cored, and sliced thinly

Bathe celery root in boiling water for 1 minute (start counting immediately, don’t wait for reboil. Remove and rinse with cold water. Dry thoroughly and toss with remaining ingredients and vinaigrette.

 
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