Combine:
- 2.5 cups thinly julienned celeriac (or spiralized)
- 2 TBLS apple cider vinegar
- 2 cups julienned apple
Pour over a whisked dressing of:
- 1/3 cup plain yogurt
- ¼ cup mayo
- 1 TBLS Dijon mustard
- salt and pepper to taste
Toss and enjoy!
Celeriac Recipes
Availability: October-March
Storage tips: Refrigerate in a plastic bag. Celeriac should store for at least a month.
How to eat: Celeriac is also known as celery root. It’s a root vegetable that tastes like celery and serves as a good substitute for celery. Its great prepared in a mash with other root vegetables or put into a winter soup. Roasting along with other root vegetables is also a great way to bring out celeriac’s flavor.
How to preserve: Store it! It keeps very very well so it could keep in your fridge that way for months. Otherwise try blanching and freezing it for soups.
1-2 tbls lemon juice
1 celery root, trimmed and peeled
¼ cup mayonnaise
1 tbls Dijon mustard
2 tsp chopped fresh parsley
Pinch of ground black pepper
Pour lemon juice into a bowl. Cut the peeled celeriac into 1/8-inch matchsticks and immediately toss in the lemon juice to prevent browning. In a small bowl combine remaining ingredients. Add celeriac and refrigerate for several hours to blend flavors. Serves 2-4.
4 tablespoons butter
1 medium onion, chopped
1 lb. celeriacs, peeled & chopped
2 cups chicken broth
¼ cup chopped almonds
1/8 teaspoon nutmeg
1 tablespoon lemon juice
salt & pepper
¼ cup cream
Sauté onion in butter on low heat until tender. Add chicken broth, almonds, and celeriac. Cover and simmer until tender, about 20-30 minutes. Puree; then add nutmeg, lemon juice, salt and pepper. Gradually stir in cream and re-warm soup, but do not boil.
1.5 pounds potatoes, peeled and chopped
2 cups whole milk
8 oz celeriac, peeled and chopped
3 tablespoons butter (or more!)
Salt, pepper and nutmeg to taste
Boil potatoes until tender and drain. Boil celeriac in milk until very soft. Drain, reserving milk. Mash each separately until very smooth. Combine adding milk, butter, seasonings to taste. Serve hot!
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded
1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.
2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot/onion and celeriac. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.
3. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.
Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
