Twice-Baked Potatoes

  • 4 baking potatoes
  • 4 Tbs. butter
  • ½ cup buttermilk
  • ½ small celeriac, chopped fine
  • 1 small onion, chopped fine
  • 1 leek, chopped fine
  • 3 cups shredded cabbage
  • ½ cup grated cheddar or jack cheese
  • 2 cloves garlic, minced

Bake potatoes at 350 degrees until tender to a fork.  Meanwhile, sauté leek, onion and garlic in 1 Tbs. butter until soft.  Add celeriac and cabbage and cook until cabbage wilts.  Add salt and pepper to taste.  When ready, cut potatoes in half lengthwise and carefully scoop out the flesh into a large mixing bowl, being careful not to break the skins.  Set skins aside.  Mash potato with butter and buttermilk, and salt and pepper to taste.  Add sautéed vegetables and fill potato skins with mixture.  Top with grated cheese and bake at 350 degrees until cheese melts.

Serves 4 as main dish or 8 as side dish.

Tangy Celeriac Salad

  • 1 Tbs. Dijon mustard
  • 1 Tbs. lemon juice
  • 1/4 cup lowfat yogurt
  • 1 large celeriac
  • 2 Tbs. chopped chives
  • 1 Tbs. chopped parsley

In a bowl, combine mustard, lemon juice and yogurt.  Set aside.  Peel the celeriac and cut into thin julienne strips.  Add to mustard mix, stirring well to thoroughly coat all the celeriac.  Cover and marinate at least 3 hrs. or as much as 24 hrs.  Just before serving, mix in the chives and parsley.

Szechwan Carrot Soup

  • 1 med. onion or leek
  • 1/3 cup chopped celeriac
  • 1 garlic clove
  • 1 tsp. vegetable oil
  • 1 lb. carrots cut into 1 inch pieces
  • ¾ inch piece fresh ginger; peeled and thinly sliced
  • 1/8 tsp. hot red pepper flakes
  • 3 cups chicken broth
  • 1 ½ Tbs. soy sauce
  • 1 ½ Tbs. creamy peanut butter
  • 1 tsp. sugar
  • 1 tsp. sesame oil
  • 1 cup milk

Chop onion and celeriac and mince garlic.  Cook in vegetable oil over moderately low heat, stirring, until onion is softened.  Add carrots, ginger, pepper flakes and broth.  Simmer covered until carrots are very tender; about 45 minutes.  Stir in remaining ingredients and in a blender puree mixture in batches.  Return soup to pan and heat over low heat until hot, being careful not to let boil.  If desired, prepare garnish by mixing ¼ cup sour cream with 2 Tbs. heavy cream and drizzle decoratively into soup after serving into bowls.

Adapted from Gourmet.

Spiced Short Ribs with Cabbage

  • 2 Tbs oil
  • 3 Lbs lean short ribs
  • 1 Tbs dry mustard
  • 2 tsp salt
  • ¼ tsp black pepper
  • ½ tsp crushed oregano
  • 1/8 tsp crushed sage
  • 1 bay leaf
  • ½ cup sliced onion
  • ¼ cup sliced celery or celeriac
  • 1 cup water
  • ½ cup cider vinegar
  • ½ – 1 head cabbage cut into wedges

Add short ribs to hot oil in a heavy skillet with a tight fitting lid.  Cover and brown meat on all sides.  Pour off excess fat.  Add a mixture of mustard, salt, pepper, oregano, and sage then bay leaf, onion, celery or celeriac and a mixture of water and vinegar.  Cover and cook slowly about 1 ½ hours or until meat is almost tender.  Add cabbage wedges, cover and cook about 25 minutes or until tender.  Add more liquid if necessary during cooking.  Serve ribs on a heated platter and surround with wedges of cabbage.

Serves 4.

Quick Celery Root Salad with Capers and Lemon

  • 1 lemon, juiced
  • 1 head celery root, peeled
  • Salt and pepper
  • 2 tablespoons walnut oil
  • 1/4 cup good olive oil
  • 2 teaspoons sugar
  • 1 tablespoon red wine vinegar
  • 1/3 cup juicy capers, rinsed
  • Small handful Italian parsley, chopped

Peel the celery root and shred it. Stop halfway through and sprinkle with a tablespoon of the lemon juice to keep the root from turning brown. Shred the other half and toss with another tablespoon of lemon juice. Salt and pepper liberally and toss.  Whisk the remaining lemon juice with the walnut oil, olive oil, sugar, and vinegar. Taste and adjust. Toss with the celery root, capers, and chopped parsley.

Poultry Pot Pie with Biscuit Topping

  • 3 cups diced turkey or chicken
  • 3 ½ cups broth (chicken or vegetable)
  • 1 medium celeriac
  • 2 Tbs butter
  • 4 carrots
  • 1 onion
  • 1 leek
  • 4 med. potatoes
  • stems and leaves of 1 celeriac, chopped fine
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbs corn starch
  • ¼ cup water
  • thyme and parsley (optional)
  • 2 cups all purpose flour
  • 1 Tbs baking powder
  • ¾ tsp salt
  • ¼ cup parsley
  • ¼ lb butter, chilled
  • 2 eggs, beaten
  • ½ cup milk

Peel celeriac and dice along with carrots, onions and potatoes.  Sauté in butter in large skillet until brown.  Add chicken broth, salt and pepper.  Reduce heat and simmer uncovered until potatoes are tender.  Taste and adjust seasoning as needed.  In a small bowl, stir the cornstarch into the water leaving no lumps.  Gradually stir it into the simmering broth and stir until the broth thickens.  Add meat, chopped celeriac stems and leaves, thyme and parsley.  Remove from heat.

Preheat oven to 450 degrees F.  Prepare crust by sifting together 2 cups flour, baking powder and salt.  Stir in parsley.  Cut butter into flour and work until mixture forms pea sized pieces.  Make a well in the center and pour the milk and eggs into it.  Using a fork, mix the liquid and flour just enough to make a soft dough.  Dust the work surface with flour and pat the dough into a 3 x 12 rectangle ½ inch thick.  Fold the dough into 3rds starting with the short side.  Pat the dough back to its original rectangle and fold into 3rds from the long side.  Repeat twice and end by forming a 9x 12 rectangle.

Using a slotted spoon, transfer the filling to a 9 x 12 baking dish.  Pour in enough of the liquid remaining in the pan to cover the turkey and vegetables.  Top with the blanket of biscuit dough.  Bake until crust is browned and baked through (12-15 minutes).

Adapted from Down to Earth by Georgeanne Brennan.

Potatoes and Celeriac with Smoky Bacon

  • 1 lb. potatoes
  • 1 medium celeriac
  • 6 ounces double-smoked bacon, cut into 1/3 in. dice
  • Coarse sea salt

In a large pot of boiling salted water, boil the potatoes until just tender, about 25 minutes.  Peel the celeriac and drop it whole into the boiling water and boil until it can be just pierced with a fork, about 15 minutes.  (Undercook both vegetables rather than overcooking). Drain both vegetables.  Peel and halve the potatoes, then slice them 1/3-inch thick.  Likewise, slice the celeriac 1/3-inch thick.  Preheat the oven to 450 degrees.  In a medium skillet, cook the bacon over low heat until most of the fat has been rendered, about 8 minutes.  Scrape the bacon and the fat onto a large, rimmed baking sheet.  Add the potatoes and celeriac and toss gently to coat.  Spread the vegetables in a single layer and bake for about 15 minutes, or until browned on the bottom and crisp.  Transfer to a bowl, season with salt and serve.

Serves 4.

Adapted from Food and Wine Dec. 2001.

Mushroom and Celeriac Salad

Serves 2

When celeriac is unobtainable, you can use finely sliced celery heart for this delicious salad. The mixture is flavoured with garlic, mild mustard and summer herbs, and is lovely served with warm granary bread.

  • Button mushrooms, 175 g (6 oz)
  • Juice of half a lemon
  • Celeriac, 100 g (4 oz)
  • Various lettuce leaves and watercress, washed
  • 1 clove of garlic, crushed
  • Thick Greek yogurt, 2 tbs
  • Dijon or mild mustard, 1 tbs
  • Summer herbs, 1 tbs finely chopped
  • Salt and pepper to taste

Slice or quarter the mushrooms and sprinkle lemon juice over them. Peel the celeriac and cut into matchstick-sized pieces or shred in the food-processor. Drop immediately into water to which you have added a squeeze of lemon or spoonful of vinegar to stop it discolouring while you quickly prepare the rest of the salad. Arrange the salad leaves on two plates. Add the crushed garlic to  the yogurt. Stir in the mustard, salt and pepper. Drain the celeriac and stir into the dressing. Add the mushrooms and the chopped herbs and mix well. Pile the mixture on to the salad leaves and serve as soon as possible.


Mirepoix, raw, roasted, or sauteed with butter or olive oil, is the flavor base for a wide variety of dishes such as stocks, soups, stews and sauces.

1 cup diced onions

1/2 cup diced carrot

1/2 cup diced celeriac

Try to dice vegetables to a uniform size. You can dice into larger pieces for a longer-cooking recipe, smaller for a shorter cooking time. The diced vegetables can be sauteed in olive oil or butter over relatively low heat until starting to brown. A littlle tomato sauce can then be added if desired.

Maye’s Beets

This recipe calls for beets, but I have used turnips, rutabagas and celeriac too, and they were all great. The beets make a fuschia-colored salad though, and are definitely the prettiest. I have taken this dish to potlucks and gotten rave reviews, a pretty good trick for a root vegetable.

  • 2-3 medium beets
  • 3 T. sour cream or yoghurt
  • 1 T. prepared horseradish, or to taste
  • ¼  t. salt
  • ¼ t. sugar
  • dash of black pepper, to taste

Cut off the stems of the beet greens, scrub but don’t peel. (Save the greens for another dish, or use them as a garnish for this one.) Boil the beets in water to cover until they are easily pierced with a fork. Drain and cool. When cool, rub off the peel, and cut into thin strips, or for the talented among you, julienne them. There should be about 2 cups. Blend the sour cream or yoghurt with the horseradish, salt, sugar and pepper. Add the beets and stir gently. Chill and serve.

From Sundays at Moosewood.