Category: Celery Root (Celeriac)

Sometimes simple is best. In this case you just saute celeriac batons and dip them in Dijonnaise, a mixture of mayo and whole grain Dijon mustard. That's it! So good, so easy! ... Read more »

This root vegetable pot pie is a cook-with-what-you-have twist on a classic dish. It’s savory, delicious comfort food chock full of veggies. Use whatever combination of root vegetables you have on hand or prefer.  Serves 5-6  ... Read more »

This is a lovely wintry soup with many possible variations. The only thing you must pay attention to is the blending. Ideally you push the vegetables through a strainer, which is pretty quick and easy when they're soft. If you use an immersion blender or other motorized device, blend very quickly and in short bursts. Don't worry about getting it perfectly smooth. Potatoes turn gluey very quickly when processed and gluey soup is sad!  ... Read more »

[caption id="attachment_17903" align="aligncenter" width="660"] This version had potatoes and celery root but it's best with just celery root.[/caption] It has no crust and it is really nothing more than thinly sliced celery root (& potatoes if you'd like) layered in a skillet with a little olive, salt and thyme. It's delicious, especially that browned, bottom layer. This is best with all celery root. Skip the potatoes unless you need to stretch it a little. And make however many layers, i.e. how much you want. Three layers give you some brown crispy ones as well as some more steamed layers.... Read more »

Once you've peeled and sliced the celery root this is very simple to make. The texture is silky and if you have a lot of celery root this is a great way to use it up. You can add leftovers to a soup or mix of other roasted vegetables.... Read more »

Lentils and rice are a lovely combination and celery root (celeriac) adds another layer of earthy sweetness. A dash of your favorite vinegar at the end will balance things out if it's too sweet. I've used the tiny black caviar lentils in this version but small French Green lentils work perfectly as well.   Variations You can certainly substitute potatoes, sweet potatoes, or even parsnips for the celery root. In place of the black lentils, you can use small French green lentils or any small lentil that holds its shape when cooked Other delicious rice choices include arborio rice or brown rice. Veggie bouillon or NoBull scratch starter--the mushroom flavor is particularly good in this dish, are great substitutions for the water or broth. ... Read more »

This is delicious with most any combination of winter vegetables and roots. Cut the vegetables into fairly small dice but if you don't have the time, bigger chunks will work fine too; they'll just take a bit longer to roast.  ... Read more »

This is a wonderful winter salad. It's robust, yet bright and crunchy thanks to the celery and yogurt dressing flavored with Dijon mustard and coriander. You can substitute barley, farro or spelt for the wheat berries. This recipe makes quite a bit but it keeps well and seems worth having on hand for lunch the next day but feel free to halve the recipe.... Read more »

This is the simplest of soups and it can accommodate many a vegetable. You can fancy it up with bacon or chicken stock or top it with a little grated Parmesan or keep it simple. The nettles are lovely here but not essential and you can substitute spinach or water cress or mustard greens.... Read more »

The earthy and sweet combination of leeks and celery root pairs nicely with the slight nuttiness and chew of whole wheat pasta (which I typically don't like much), but use whatever kind of pasta you have. This dish is a bit like a veg-heavy, grown up mac 'n cheese with no separate cream sauce. ... Read more »

This is such a bright and luscious wintry salad and you can adapt it to what you have on hand. You can just use cabbage or combine different kinds of cabbage, add or substitute some kale or just use celery root, add grated carrots, etc. The dressing will carry all variations. ... Read more »

This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.... Read more »

This is a delicious variation of the classic French Celery Root Remoulade. You parboil the celery root and then finish it under the broiler before drizzling it with the wonderfully creamy and tangy remoulade.... Read more »

Roasting celery root together with mushrooms (most any kind) and a little white wine is delicious as is but bright and more beautiful dressed with a parsley-rich vinaigrette. ... Read more »

This classic stew is well suited to adapting to whatever winter-y vegetable you have such as celery root, turnips, rutabagas or kohlrabi. This recipe makes a lot and it tastes better on the second and third day and it freezes well.   If you have an open bottle of red wine you can replace 1-2 cups of water when you add the stock/water for an even deeper flavor.... Read more »

Scalloped potatoes was one of the first dishes I cooked for my family as a child. I learned from my mother to layer the thinly sliced potatoes, with herbs and spices and grated cheese. And I was extra generous with the black pepper--in each layer--in those days. Here's my updated and simplified version.   ... Read more »

  This is luxurious and simple and the scant ½ cup of cream is well worth it.  ... Read more »

This is a simple and hearty salad that holds up well for a few days though the seeds lose some of their crunch.   I tend to have cooked grains in the freezer and sometimes roast lots of vegetables at once to have on hand for various dishes throughout the week which makes a dish like this come together in very little time. And I do my best to have a jar of this classic vinaigrette on hand as well.  ... Read more »

  I'm always on the lookout for ideas for black radishes, this crunchy, nutritious winter time CSA and market staple in the Northwest. This salad/slaw/remoulade fits the bill. It keeps well and is a fresh, robust accompaniment to many heavier winter dishes. I happened to have a purple radish that I tossed in the mix which made it extra beautiful. And if you don't have dill, use parsley or chives or a combination.   This makes a light supper accompanied by what we call cheesy toast. Good, crusty bread toasted and then topped with sharp cheddar or gruyere and a few lightly pickled onions and broiled until bubbly and browning. ... Read more »

This is a delicious combination and a useful template but I do particularly like these two vegetables baked together with a little cream and/or milk that's been warmed with garlic, mustard, thyme, and pepper. That being said, rutabaga, turnips and potatoes would all make excellent substitutions or additions. And it would make a robust Thanksgiving side dish.   I suggest making a good amount of this since leftovers are wonderful. And if you don't have thyme or sage you can use a little rosemary or dried oregano or even fresh parsley.  ... Read more »