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.
