Category: Celery Root (Celeriac)

I made this salad with the remainder of this mustardy and creamy vinaigrette I had leftover from making this kohlrabi salad. The dressing is inspired by Vegetarian Cooking for Everyone by Deborah Madison. I include Remoulade in the title as it is similar to the classic French salad that uses exclusively celery root and a mustard and mayonnaise dressing with lots of lemon and vinegar. If you have a mandoline or benriner this is the time to use it. If you don't, a sharp knife and a little patience will yield good results too. This salad keeps well and while softer the next day is just as good or better.... Read more »

This is a simple technique that can be used with most any root vegetable or better yet, combination of roots. You can change the ratio of vegetables to suit your taste or to what you have on hand.  ... Read more »

You can make this as written with parsnips and celery root or make substitutions (see Variations). I’m sure potatoes and sweet potatoes would be comfortable in the mix too so feel free to use it as your use-up-random-veggies dish if you need to. I made the dish pictured above with parsnips, celery root and rutabaga and it was delightful.   You want to slice your veggies very thinly. A sharp knife works great if you’re comfortable and a bit practiced and the food processor is a good alternative too.  ... Read more »

--adapted from Roots by Diane Morgan   Diane has brilliant combinations of vegetables in this book that are well-suited to CSA/local cooking. I highly recommend picking up a copy of the book. This salad is a wonderful, cool weather treat full of crunch and fresh flavors.  Use a vegan mayonnaise or yogurt to make the dish vegan. ... Read more »

[caption id="attachment_8991" align="aligncenter" width="660"] The vegetables and the parboiled whole grain farro.[/caption] This is a rustic, delicious “risotto” that is a bit chewier thanks to the farro and perfect for wintery weather. You could certainly use Arborio rice or barley instead of the farro if that’s what you have on hand. If you have whole farro, i.e. not pearled you'll want to parboil for 10 minutes first. Feel free to make other changes too, add a clove of garlic, use romano instead of Parmesan, skip the wine, . . .... Read more »

  This is the classic French way to prepare celery root--and it is so very good. The celery root softens a bit but keeps that fresh, earthy flavor. A classic Celery Root Remoulade exclusively uses mayonnaise in the dressing, which is good but I suggest a combination of Greek yogurt and mayonnaise for a slightly tangier and fresher flavor here but by all means use just mayonnaise if that’s what you have.   Quantities are approximations so adjust depending on the number of people you’re feeding, how much celery root you have, etc.... Read more »

This is the way I prepare celery root when I’m in a hurry and it's always delicious.  ... Read more »

  --inspired by Davidlebovitz.com   David Lebovitz is one of my favorite bloggers. His writing is witty and transporting and I trust his recipes implicitly and only tinkered a bit with this one. This is delicious, elegant and easy to make. If your celery root is smaller or you want to make a smaller batch just adjust everything accordingly.   8-10 Servings... Read more »

--adapted from Plenty by Yotam Ottolenghi   This dish is substantial enough to make a light main course. The earthy flavors of the nuts and the lentils are balanced by the sharpness of the vinegar and the fresh mint. Don’t skimp on the salt - lentils need a lot of it. You can serve this warm or at room temperature.   Serves 4... Read more »

  This is a CSA Heavy Hitter, recipe that is delicious with a great variety of vegetables and handy to turn to when you have a random assortment of things that need using up. This is delicious with kohlrabi, celery root, winter squash, potatoes, sweet potatoes, cauliflower, broccoli, carrots, turnips and pretty much any other vegetable that takes well to roasting. The quantity and combination of vegetables is completely up to you and you can easily scale the below recipe up or down. I sometimes like to add chickpeas to the vegetables, adding another dimension and texture. With a simple green salad and maybe a fried egg this is my idea of a perfect meal.... Read more »

The flavor and adaptability of celery root more than make up for its homely appearance. It is probably best known for the classic French celery root remoulade, but it is also wonderful roasted and added to a salad or mashed with other root vegetables.   When you get a celery root in your CSA share or at the farmers market you may be lucky and find some stalks and leaves (that resemble celery leaves) still attached. These are delicious--in moderation as they are quite strong--finely chopped and added to soup or stock.   Celery root keeps well in the refrigerator in a plastic bag. It is a bit tricky to peel but a paring knife works well--they're a bit lumpy for a vegetable peeler. You can also cut them in chunks and lay them cut side down on a cutting board and use a chef's knife to slice away the roots and skin. [embed]https://www.youtube.com/watch?v=gsbkjGozOok&feature=youtu.be[/embed]... Read more »

  This is endlessly adaptable and fresh and satisfying. It's a very distant cousin to tabbouleh. Don't by shy with the lemon or herbs.   Serves 4-6... Read more »