I could put this with celery, but the recipes are so different I gave it a separate page. Celeriac is a member of the celery group developed over centuries for a crisp bulb that stores well. It grows in the summer and fall, but we use it in the winter.
At its simplest, slice thin and use as a scoop for dip such as hummus. Chop and put in stir fries in place of water chestnuts. Steam it and add to mashed potatoes.
Want to be a little more creative? Try Celeriac and Apple Mash from Stoneyfield. Food.com has several five star recipes for celeriac, including Apple, Celery Root and Gruyere Salad.
Celeriac Salad
From Rock Spring Farm’s newsletter
2 lbs celeriac, peeled and cut into matchsticks
2 Tbsp olive oil
3 Tbsp balsamic vinegar
3 Tbsp mayonnaise
1 clove garlic
1 1/2 tsp stoneground mustard
Blanch celeriac in boiling water for 2 minutes; dunk in cold water to stop cooking, then drain. Place in a bowl and add oil and vinegar. Season with salt and freshly ground pepper to taste. Refrigerate, covered, for at least two hours. Crush garlic into a paste and combine with the mayonnaise and mustard, and add this mixture to the celeriac and stir well just before serving.
Celeriac Remoulade
From The Chef’s Garden by Shepherd and Ellen Odgen
½ C mayonnaise
1 T Dijon mustard
2 T finely minced fresh parsley
2 T finely minced fresh tarragon or 2 tsp dried tarragon
1 clove garlic, minced
2 sweet pickles, finely chopped (optional)
2 celeriac knobs, peeled and coarsely grated (2 to 2 ½ C)
In a medium-size bowl mix together mayonnaise, mustard, parsley, tarragon, garlic, and sweet pickles, if used. Add celeriac and toss until completely coated. Cover and chill until ready to serve.
Note: celeriac may be grated and dropped into boiling water briefly if it is a large and tough knob.
Celeriac Salad
Marsha Lawrence shared the following recipe she has been enjoying. Says it originated with Wegman’s & Julie Jordan.
The remaining celeriacs are small (planted later than the first batch and stunted by the dry spell). But they are good and tender. Marsha Lawrence shared the following recipe she has been enjoying. Says it originated with Wegmans & Julie Jordan.
3 small cloves garlic, crushed
1/8 C freshly squeezed lemon juice
1 Tbsp Ume vinegar (Japanese salty plum vinegar or 1/2 tsp sea salt)
1 pound celery root (celeriac) – rinse, prep/peel & shred in food processor
1/4 C olive oil
black pepper to taste
chopped parsley to taste
Combine all and let set for 15 minutes or more. Marsha says it is even better the second day.
