Celeriac is a funky looking vegetable isn’t it!! Celeriac, also known as celery root, has just the flavor you can imagine~ a mild, crisp celery flavor with the texture of a turnip. To use celeriac, clean it up by peeling away the gnarled outer layer. Inside you will find a sparkling white interior! You can use celeriac in many different dishes. Try adding grated to celeriac to beet, apple, or carrot salads. Peel and quarter the celeriac, boil it until soft (about 20-30 minutes) and then add the cooked celeriac to mashed potatoes. This vegetable is a great addition to soup! Here are a couple recipes we enjoy making with celeriac:
Scalloped Celeriac and Potatoes~ Recipe from Farmer John’s Cookbook
- Butter for greasing baking dish
- 1 pound of celeriace, peeled, halved and sliced about 1/8 inch thick
- 1 pound of potatoes, peeled and sliced 1/8 inch thick
- salt and fresh ground pepper to taste
- 1 cup of Gruyere or Swiss cheese grated
- 1/2 tsp. of thyme
- 2 cups of chicken, beef, or vegetable stock
- 2 tbsp. of butter
- Preheat oven to 350° F. Grease 2 quart baking dish with butter.
- Place the celeriac and potatoes in alternating layers in the baking dish, sprinkling with salt and pepper every few layers. At about the halfway point, sprinkle 1/3 cup of cheese in an even layer and sprinkle with thyme. Continue with celeriac and potatoes until you have used all the slices. Save enough room at the top edge for the liquid to boil without overflowing.
- Pour the stock over the celeriac and potatoes. Dot with butter. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more. Sprinkle the remaining 2/3 cup of cheese over the top layer, add several grindings of fresh pepper and bake until cheese turns golden brown, about 15 more minutes.
- Allow to sit for 10 minutes before eating.
Creamy Celeriac Soup~ Recipe from Farmer John’s Cookbook Serves 4 to 6
- 3 tbsp. butter
- 1 bunch of leeks, chopped
- 1/2 lb. celeriac, peeled, roughly chopped
- 1 large potato, peeled, roughly chopped
- 4 cups of vegetable or chicken stock
- 1/2 cup coarsely chopped blanced almonds
- 1/4 tsp. mace or nutmeg
- 1/2 cup of cream or half and half
- 1 tsp. salt
- Freshly ground black pepper
- Melt butter in a large soup pot over medium-high heat. Add the leeks; cook until soft, approximately 5 minutes. Add the celeriac, potato, stock and almonds; bring to a boil. Reduce heat, cover, and simmer 25 minutes.
- Let the soup cool slightly and then purée it in a food processor or blender. Return the soup to the pot; stir in cream, salt, and pepper to taste. Heat on low until thoroughly heated.