Category Archives: Recipes

Celeriac Remoulade with Celeriac Chips

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  • 1 1/2 lbs celeriac
  • 1/2 cup + 2 Tbs light mayonnaise
  • 3 Tbs Dijon mustard

Preheat oven to 400 degrees.  Wash and peel celeriac.  Cut about 2/3 of the celeriac into long thin julienne strips about 2 inches long.  Mix the mayonnaise and mustard in a bowl and add the julienned celeriac.  Add salt and pepper to taste and refrigerate.

Slice the remaining celeriac as thin as possible.  Place the slices on a baking sheet, reduce the heat to 275 degrees and bake, turning once or twice 30 minutes, or until crisp.  The celeriac chips will brown lightly, but don’t let them get too dark.  Sprinkle with salt.  Serve a mound of celeriac remoulade with the chips on top alone or on a bed of thinly sliced prosciutto.

Celeriac Dumplings in Tomato Broth

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  • 1 red pepper
  • 1 tbsp extra virgin olive oil
  • 1 leek, thinly sliced
  • 1 garlic clove, crushed
  • 900 ml (1½ pints) vegetable stock, preferably home-made
  • 1 tbsp tomato purée
  • 140 g (5 oz) frozen petit pois
  • 2 tomatoes, about 100 g (3½ oz) in total, skinned and roughly chopped
  • salt and pepper
  • sprigs of fresh basil to garnish

Celeriac dumplings:

  • 150 g (5½ oz) celeriac, diced, or 55 g (2 oz) cooked celeriac, mashed
  • 75 g (2½ oz) fine fresh white breadcrumbs
  • 125 g (4½ oz) soft mild goat’s cheese
  • 2 tsp chopped fresh basil
  • 1 egg, beaten

Preheat the grill to the hottest setting, then grill the red pepper for about 10 minutes, turning it often, until the skin is charred all over. Put it in a polythene bag and set aside until cool enough to handle. Peel the pepper, discard the seeds and cut the flesh into 1 cm (1/2 in) squares.

For the dumplings, cook the diced celeriac in boiling water for 10–15 minutes or until very tender. Drain well, then purée in a blender or food processor, or mash until smooth. Set aside to cool.  Meanwhile, heat the oil in a large saucepan. Add the leek and garlic, and cook for 1 minute. Stir in the red pepper, stock and tomato purée. Bring to the boil, then reduce the heat and simmer for 8 minutes. Add the peas halfway through the cooking. Remove from the heat. Stir in the tomatoes and seasoning to taste, then set aside.  Add the breadcrumbs, goat’s cheese, basil and egg to the celeriac, with seasoning to taste. Mix well until all the ingredients are thoroughly combined. Use 2 small spoons (teaspoons are suitable) to shape the mixture into 12 small dumplings, setting them on a plate as they are made.  Bring a large saucepan of water to the boil. Gently lower half the dumplings, one by one, into the water on a draining spoon. Bring the water back to the boil, then cover, reduce the heat and simmer gently for 4–5 minutes. Use the draining spoon to remove the dumplings from the pan to a double layer of kitchen paper to drain. Repeat with the remaining dumplings.  Return the tomato broth to the heat and bring to the boil. Ladle the soup into bowls, add the dumplings and garnish with basil. Serve immediately.

Celeriac Bread

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  • 3 c. flour
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 eggs
  • 2/3 c. oil
  • 2 c. grated celeriac
  • 1/2 c. minced onion
  • 1 tbsp. parsley
  • 1/4 tsp. dried marjoram
  • 1/8 tsp. pepper

Preheat oven to 350 degrees.  Sift together flour, baking powder, baking soda, and salt.  In a large bowl, beat eggs.  Add oil, celeriac, onion, parsley, marjoram, and pepper.  Beat until well blended.  Add flour mixture a little at a time, mixing thoroughly after each addition.  Butter and flour a loaf pan.  Spoon batter into pan.  Bake approximately 40 minutes or until a tester comes out clean.  Cool 10 minutes and remove from pan.  This batter could also be baked in muffin pans or as drop biscuits, which would reduce the baking time.

From the Winter Harvest Cookbook by Lane Morgan.

Braised Celeriac

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A fellow farmer sent us a celeriac tip: celeriac braised in butter.  Braise one celeriac cut into matchsticks in a 12-inch nonstick sauté pan with enough acidulated water (3 Tbsp. lemon juice and 1 tsp. salt to 1 quart of water) to cover, salt, pepper, and 1/2 stick butter, approx. 30 mins., until water evaporates and celery root is tender.  Do not let brown.  If not yet tender, add more butter and continue to stew until tender. You could dress this with tarragon vinegar, lemon juice, or Dijon mustard, or leave it plain

Celeriac and Porcini Soup

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  • 1/2 oz. dried porcini (or similar) mushrooms
  • 1 chopped celeriac (3-4 oz.)
  • 1 chopped onion
  • 2 oz butter
  • 1/4 pt. sour cream
  • 1/4 pt. regular cream or half and half
  • 1 Tbs flour
  • dill weed or parsley
  • salt and pepper

Soak the mushrooms in a ladle of very hot water for 20-30 minutes.  While they are soaking, sweat the celeriac and onion in the butter in a covered pan until they begin to soften.  Add the mushrooms and their liquor.  Simmer, covered, until the vegetables are tender.  Puree in a blender and return the puree to the pan.  Mix the creams and the flour to make a smooth paste and stir into the soup as it reheats.  Cook slowly for about five minutes, until the taste of flour has gone.  If the soup is too thick for your taste, dilute with hot water.  Stir in chopped dill weed, salt and pepper to taste.  Serve with croutons.

From Jane Grigson’s Vegetable Book.

Celeriac and Cheese Puree

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  • 1 large celeriac (2-3 lbs.)
  • 2 large eggs
  • 1/2 c. whole milk or half-and-half
  • salt and pepper
  • 1 c. grated Gruyere
  • 1 c. plain yogurt
  • 3 Tbsp. lemon juice
  • 1 Tbsp. fresh parsley

Quarter peeled celeriac, cook in boiling water until tender (about 30 minutes).  Drain.  Puree, using as much of the milk or half-and-half as necessary to get the mixture smooth.

Preheat the oven to 350 degrees.  Combine puree, egg yolks, remaining milk, salt, and pepper in a mixing bowl.  Beat until well-blended and stir in cheese.  Beat egg whites into soft peaks and fold into celeriac mixture.

Pour into a large buttered casserole or a 5-by-9-inch loaf pan.  There must be enough room for the mixture to rise.  Cover and bake until a tester comes out clean, about 30 to 40 minutes.

Allow to cool for 5 minutes and unmold onto a serving plate.  Serve with a sauce made of the yogurt, lemon juice and parsley.

From the Winter Harvest Cookbook by Lane Morgan.

Cauliflower-Cheese Soup

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  • 2 cups potato chunks
  • 1 cup chopped onion
  • 2 cups cauliflowerets
  • 1 ½ tsp. salt
  • 1 cup chopped carrot
  • 4 cups stock or water
  • 3 medium cloves garlic

Place above ingredients together in pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree in blender or food processor until smooth and creamy. Transfer to a kettle or double-boiler and heat gently while whisking in: 1 ½ cups grated cheddar,  ¾ cup milk, ¼ tsp. dill weed, ¼ tsp. ground dill or caraway seed (or ½ tsp. whole seed), ¼ tsp. dry mustard, and black pepper. Steam or sauté 1 ½ cups more cauliflowerets and add to soup. Just before serving whisk in ¾ cup of buttermilk. Top with chopped scallions.

Serves four to five.

From the Moosewood Cookbook.

Cauliflower Pakoras

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This Indian cauliflower recipe actually got our kids to try and like cauliflower!

Batter:

  • 3/4 c. garbanzo bean flour
  • 3/4 tsp salt
  • 1/2 tsp. whole cumin seed (optional but nice)
  • 2/3 c. warm water
  • 1 tsp. vegetable oil
  • pinch of cayenne (optional)
  • 1 tbsp. ground coriander

Other ingredients:

  • 1 small head cauliflower
  • vegetable oil for deep frying

Whisk together batter ingredients until smooth. Let sit 20-30 minutes in a warm place.  Wash cauliflower and break into florets. Cut large ones in half.

Heat oil for deep-frying, 2 inches deep, in a medium saucepan to approx. 375 degrees. If you don’t have a thermometer, test temperature by dropping a small piece of cauliflower into the oil. It should rise quickly to the surface, bubbling vigorously.

Coat each floret with batter and lower carefully into hot oil. Don’t overcrowd the pot. The florets should be golden brown and tender, but not too soft. Don’t let oil get too hot or the fritters will be too brown and crisp.

Remove florets with a slotted spoon, drain on paper towels and either serve immediately or keep warm in the oven while subsequent batches are prepared.

From Sundays at Moosewood Restaurant.

Cauliflower Gratin with Gruyere and Hazelnuts

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  • 1 medium cauliflower
  • Salt and freshly ground pepper
  • ½ cup crème fraiche (see note)
  • ¾ c. shredded gruyere cheese
  • 3 Tbsp. bread crumbs
  • 3 Tbsp. hazelnuts, toasted and coarsely chopped
  • 2 Tbsp. flat parsley for garnish

Butter a 2-quart baking dish or gratin pan.  Preheat oven to 375 degrees.  Cut cauliflower into small florets.  Bring a large pot of water to a boil and salt generously.  Add cauliflower florets to pot and cook until tender, but not mushy, about 5 minutes.  Drain florets and pat dry with a kitchen towel.  Toss cauliflower with crème fraiche and half the cheese in the prepared baking dish.  Season to taste with salt and pepper.  Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts.  Bake on center rack until cheese has melted and bread crumbs and nuts are golden, 20-25 minutes or more.  Garnish with parsley.  Serves 5 or 6.  Note: you can make crème fraiche by whisking 1 cup whipping cream with 1/3 c. sour cream in a nonreactive bowl.  Let stand at room temperature until thickened, 6 hours or longer; then cover and refrigerate.

Makes about 1 1/3 cups.

From Foodday.

Cauliflower Confit

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  • 1 medium head cauliflower
  • juice of 1 lemon
  • ½ onion, chopped
  • 1-2 cloves garlic, minced
  • 2 sprigs thyme
  • salt & pepper
  • 8 oz white wine
  • 1 ½ cup olive oil

Cut cauliflower into equal sized florets.  Blanch florets in salted water for 30 seconds to 1 minute.  Drain cauliflower and refresh in a bowl of ice water until cold.  In a sauce pan bring wine and chopped onion to a slow boil until reduced by 1/3.  Meanwhile, in another pan, gently warm olive oil, garlic and thyme.  Watch the temperature closely, you want infuse the oil with the flavor of garlic and thyme without cooking either one.  When wine has reduced, add the olive oil (straining out garlic & thyme) and remove from heat.  When this mixture has cooled to approx. 100 degrees, combine with refreshed cauliflower, season with salt and pepper, add lemon juice then refrigerate.  Allow to marinate in refrigerator for two to three days before serving.  This will last for two to three weeks in the refrigerator.  It can be served alone as an appetizer or be added to any fresh green salad.