Another great idea that came to us is a method for making very low-fat French fries. We have used this with potatoes, celeriac and parsnips with great results. Simply chop your roots into fries. In a large Tupperware container with a lid mix 2 Tbs olive oil with a teaspoon or so of mustard (vary the amount to you r taste). Add the fries, close the lid and shake so that the fries are evenly coated with the mixture. Bake in a 350 degree oven for 30-45 minutes turning the fries over occasionally until the fries are evenly golden brown.
Tag Archives: Celeriac
Lentil and Sausage Soup
This recipe for soup from Cucina! Cucina!, printed in Foodday, is well adapted to winter vegetables. Use mustard greens in place of the spinach and reduce the mustard that is called for.
- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1 lb. Italian sausage links
- ½ c. finely diced onion
- ½ c. finely diced carrot
- ¼ c. finely diced leeks
- ¼ c. finely diced celery or celeriac
- 1 ½ c. uncooked lentils
- 4 c. low-sodium chicken broth
- 1 c. whipping cream
- 2 Tbs. Dijon mustard (or less)
- 1 Tbs. red wine vinegar
- 1 c. finely sliced mixed greens
- salt and pepper
In a heavy-bottomed 2-3 quart saucepan, heat the butter and oil until the butter is melted. Add the sausage links and brown evenly on all sides. Cook for about 5 minutes or until sausages are cooked through. Remove from pan and allow to cool. Add the onion, carrot, leeks and celery or celeriac to the remaining butter in pan. Cook over medium-high heat until the vegetables are tender. Add the lentils and chicken broth. Bring to a boil, stirring occasionally to prevent lentils from sticking. Hen broth comes to a boil, reduce to a simmer and cook until lentils are tender, 40-45 minutes. While soup is simmering, cut sausages into ¼ inch slices. When lentils are tender, add sausage, cream, mustard, vinegar and three quarters of the greens. Season with salt and pepper to taste. Return soup to a boil, reduce heat and simmer 5 more minutes. Serve in warm bowls with remaining greens divided among bowls and garnish with grated Parmesan cheese if desired.
Serves 8.
Garlic Veloute with Croutons and Prosciutto
- 1 oz butter
- 8 oz. leeks, white part only
- 12 oz. onions, sliced
- 4 oz. celeriac (celery root), diced small
- 10 cloves garlic, minced (15 cloves: mince 5 more and add after you puree)
- 1 qt. chicken broth
- Pinch salt and cayenne pepper
- Pinch nutmeg
- 1 c. hot cream
- 2 egg yolks
- 1/4 c. cream
Heat the butter in 4 quart non – corrosive pot. Cook the leek whites, onions and celeriac over low heat. Add the garlic and continue to cook a few more minutes. Do not brown the onions. Add the chicken broth and simmer slowly for another 30 minutes. Add the salt, cayenne and nutmeg. Puree in a blender until smooth. Reheat and add the hot cream. Adjust the seasonings. Combine the egg yolks and cream in a 2 quart stainless steel mixing bowl. Add slowly to the cream soup while whisking to achieve a proper emulsion. Add more broth if needed. The veloute should be velvety in texture.
Garnish:
- 3/4 c. diced stale Italian bread, without crust, small
- 1 oz. butter
- 1/2 c. fine julienne of prosciutto
Dutch Split Pea Soup
- 1 lb. dried green split peas
- 2 1/2 qts. cold water
- 1/4 c. diced salt pork
- 1/2 c. chopped leeks
- 1/2 c. chopped celery
- 1/2 c. chopped onions
- 1/2 c. celeriac (celery root), optional
- 1/2 bay leaf
- 2 tsp. salt
- 1 pigs knuckle, optional
- 1 smoked Dutch ring sausage, sliced, or 1 c. sliced Polish sausage or hot dogs
- Chopped parsley
Rinse peas under cold water and remove all foreign particles. Place peas in large kettle, add the water, cover and let stand overnight. Or boil 2 minutes and let soak 1 hour. In a skillet, cook the salt pork 5 minutes. Add the vegetables and cook 10 minutes, until tender but not browned. Add the salt pork mixture, bay leaf, salt and pigs knuckle to the peas. Cover and bring slowly to a boil. Reduce the heat, skim foam from the top and simmer gently 2 hours or until the meat on the pigs knuckle separates from the bone. Remove the pigs knuckle, shred the meat and reserve. Discard the bone and the bay leaf. Strain the soup and press the vegetables through a sieve, or puree in a blender or food processor. Return the meat and sieved vegetables to the soup kettle and adjust the seasonings. Add the sliced sausages and simmer 5 minutes longer. Serve the soup piping hot and garnish each portion with chopped parsley.
6 to 10 servings.
Double Celery Turkey Salad
- 1 small to medium sized celeriac
- 1 1/2 Tbs. white wine vinegar
- 4 celery stalks
- 2 Tbs. light sour cream
- 2 cups diced cooked turkey or chicken, chilled
- 1/2 tsp. salt
- 2 Tbs. homemade or prepared mayonnaise
- 1/2 tsp. black pepper
- 1 tsp. Dijon mustard
- 1/4 c. pine nuts
- 1/4 c. dried pitted cherries, halved
Peel the celeriac and grate it on the large holes of a handheld grater or in the food processor to get about 1 cup grated celeriac. Mince celery stalks. Put the two celeries into a bowl and add all the other ingredients. Stir to mix well and serve. Serves 3 or 4.
From Down to Earth by Georgeanne Brennan.
Czech Fried Celeriac
- 2 large celeriacs
- 1/4 cup vinegar
- 2/3 cup flour
- 1 egg lightly beaten
- 1 cup bread crumbs
- 1 cup canola oil for frying
Clean and peel celeriac: slice into pieces about 3/4 inch thick. Simmer in salted water with vinegar 2 to 5 minutes. Drain and pat dry. Dip in flour, egg, and then bread crumbs. Meanwhile, heat oil, then fry celeriac until golden brown. Serve warm.
From The Cook’s Garden seed catalog.
Creamy Celery Root and Barley Soup
- 1/4 cup pearl Barley
- 1 large celeriac
- 4 cups water
- 3 cups vegetable broth
- 1/2 tsp salt
- 1/2 cup half-and-half
- 2 Tbs butter
- 1/2 cup milk
- 1 leek or onion
Cook barley with 3 cups of water and salt until tender. Drain and set aside. Peel celeriac and dice into 1-inch cubes. Mince leek including tender portion of greens. Melt butter in heavy saucepan, add leek and celeriac. Sauté until color changes slightly (3-4 min.). Add broth and remaining cup of water, bring to a boil, then simmer uncovered until celeriac is tender (15-20 min.). Remove from heat. Roughly puree half of the celeriac/leek mixture, return it to the pot. Add the barley, milk and half-and-half, stir well and heat to serving temperature. Do not allow the soup to boil.
Cream of Celeriac and Leek Soup
- 2-3 leeks
- 1 1/2 Lb celeriac
- 1 large potato
- 3 Tbs butter
- 4-5 cups chicken broth
- 1 cup light cream (optional)
- salt and pepper to taste
Wash leeks and slice until you have approx 2 cups. Peel and chop celeriac into 1/2 inch cubes (3-4 cups). Peel and coarsely chop the potato. Melt butter in a large sauce pan and stir in the leeks, cooking until wilted. Stir in celeriac and potato then add 4 cups of broth. Bring to a boil, reduce heat, cover, and simmer 20-25 minutes. Puree in a food processor or blender. If very thick, thin with cream and additional broth. Season with salt and pepper.
Chicken Tagine with Sweet Potatoes and Celeriac
- 3 Lbs. chicken thighs
- salt and freshly ground pepper
- ½ Tbs. ground cumin
- 3 Tbs. butter
- 1 large onion thinly sliced
- 2/3 cup raisins
- pinch of saffron threads, crumbled
- 1 tsp. ground cinnamon
- 1 tsp freshly grated ginger
- 1 Lb. sweet potatoes or Kabocha squash peeled and cubed (1/2 inch)
- 1 celeriac peeled and cubed (1/2 inch)
- 1 Tbs. honey
Rub chicken pieces with salt, pepper and cumin. If time allows, let stand for 1 to 2 hours. Covering the chicken and refrigerating overnight would be best. When ready to prepare the dish, heat the butter in a large casserole or Dutch oven and cook chicken in batches until golden on all sides. Add the onion and cook for 2-3 minutes. Add raisins, saffron, cinnamon and ginger and cook, stirring for 1 minute. Pour 2 cups water into the casserole. Cover and cook the chicken for 30 minutes over low heat. Add the sweet potatoes or squash and the celeriac along with additional salt and pepper. Simmer the stew, covered 20 minutes. Carefully stir in the honey, taking care not to mash the vegetables.
Serves 4-6.
Adapted from Fooday.
Celery Root and Wild Rice Chowder
- 1/2 cup wild rice
- 1 celery root (about 1 pound)
- 2 large leeks, white parts only
- 2 tablespoons unsalted butter
- 1 celery rib, diced
- 1 cup thinly sliced russet potato
- 1/4 cup chopped parsley, plus extra for garnish
- 1 bay leaf
- 1 large thyme sprig
- sea salt and freshly ground pepper
- 2 cups vegetable stock, chicken stock or water
- 2 cups half-and-half or milk
- truffle oil, optional
Cover wild rice with 5 cups water in small saucepan. Bring to a boil, then lower heat. Cover and simmer for about 45 minutes or until tender. Thickly cut away celery root skins, then quarter and chop the root into bite-sized pieces. You should
have about 3 cups. Chop and wash leeks. Melt butter in a soup pot. Add vegetables, parsley, bay leaf, thyme, and 1 1/2 teaspoons salt. Cook over medium-high heat for about 5 minutes, then add stock. Bring to a boil, reduce heat to low, and simmer for 20 minutes. Add half-and-half and simmer until vegetables are tender. Taste for salt and season with pepper. To
give soup a creamy background, puree a cup of the vegetables and return them to the pot (don’t forget to remove bay leaf!). If soup is too thick, thin with rice water or additional stock. Divide soup among 4 or 6 bowls and add a mound of wild rice to each. Garnish with parsley and a drop of truffle oil, if using, and serve.
From Local Flavors by Deborah Madison
Pumpkin Ridge Gardens 