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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.
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.
Here’s another recipe from a Gourmet Magazine cookbook. This purée could make a good side dish for Thanksgiving, and may be made up to 1 day in advance and kept covered and chilled. Makes about 5½ cups.
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well.
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper! P.S. The wines cook off so no worries serving to the entire family.
Here’s a rich and creamy puréed parsnip soup, perfect for those cool autumn nights. Try adding a peeled and diced celeriac with the parsnips for added depth of taste!
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.
A fairly easy and quick recipe for those cold Winter days, courtesy of the Food Network Magazine. As presented, the recipe serves 4.
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)!