Tagged: celeriac

Root Vegetable Gratin

Root Vegetable Gratin

This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish.  Serves 8.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)

Celeriac Soup

Celeriac Soup

A fairly easy and quick recipe for those cold Winter days, courtesy of the Food Network Magazine. As presented, the recipe serves 4. (more…)

Celery Root Bisque

Celery Root Bisque

With fall definitely in the air, here is an earthy soup that can readily be doubled and frozen for even chillier days (or nights) ahead. As presented from cooks.com, serves 4.

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Latkes with Homemade Apple Sauce

Celeriac-Parsnip Latkes

Adapted by Melissa Clark of the NY Times last December (link) from The Mile End Cookbook by Noah and Rae Bernamoff, this recipe makes about 4 dozen latkes. With the Holidays just around the corner, there is no reason to swap the celeriac now (Hint: celeriac keeps for months if you can store between 30 and 40 degrees and don’t allow them to dry out)! (more…)

celeriac

Celeriac

Celeriac, aka celery root or knob of celery, is a distinct variety from the plant that produces the green stalks we enjoy in salads and soups; is cultivated specifically for its large, robust, and unfortunately rather ugly root.  It is a distant cousin to anise, carrots, parsley and parsnips. Celeriac is recognized for its large, round, knobby and deeply gnarled, root ball.

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