Celeriac/Celery Root

[Kitchen Witch]

Celeriac Gratin
Serves 4 to 6



1-1/4 cups heavy (whipping) cream
1/2 cup whole or 2 percent milk
1 teaspoon salt
1/4 teaspoon white pepper
Pinch of freshly grated nutmeg
2 pounds celery root
1/2 cup grated Parmigiano Reggiano


Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter an 8x8-inch baking pan and set aside.

Combine the cream, milk, salt, pepper, and nutmeg in a medium-size bowl and whisk to blend.

Peel the celery roots and cut in half vertically (lengthwise). Place the flat surface of the root on a cutting board and cut it crosswise into thin slices. Alternately, use a mandoline or food processor to slice the bulbs. Ideally you want the slices to be 1/8-inch thick. Add the slices to the bowl with the cream mixture as you cut them so that they don't scolor.

Neatly arrange the celery root slices in the prepared pan, overlapping them by about one-third. Use all the slices, creating several layers. Pour any remaining cream into the pan. Sprinkle the top of the gratin with the Parmigiano.

Cover the pan tightly with aluminum foil and place the dish on a rimmed baking sheet (to protect your oven from boil-overs). Transfer to the oven and bake for 35 minutes. Remove the foil and continue baking until the celeriac is tender when pierced with the tip of a knife, the liquid has been absorbed, and the gratin is golden brown, 15 to 25 minutes longer. If the top browns too quickly, cover it loosely with foil.

[Kitchen Witch]

Celery Root and Potato Mash
Serves 4

1 pound fresh celery root (celeriac), peeled and diced (1/4-inch)
1 pound white or yellow potatoes, peeled and diced (1/4-inch)
2 teaspoons coarse (kosher) salt
6 cups water
1/2 cup chicken stock or heavy (whipping) cream
2 tablespoons butter
Freshly ground pepper, to taste


Place the diced celery root and potatoes in a medium-size saucepan with the salt and water. Cover and cook over high heat until tender, 15 to 20 minutes.

Drain the vegetables and mash them with a potato masher or immersion blender. Return the purée to a saucepan and gently reheat over low heat.

Add enough chicken stock to moisten, and stir in the butter until melted. Season to taste with salt and pepper.

[Kitchen Witch]

Winter Root Vegetable Soup
Serves 6 to 8

3 large carrots, peeled and cut into 1/2-inch chunks
3 parsnips, peeled and cut into 1/2-inch chunks
1 medium rutabaga, peeled and cut into 1/2-inch chunks
1/2 cup olive oil, divided
Sea salt
Freshly ground pepper
1 small celery root (celeriac), peeled and cut into 1/2-inch cubes
1 medium to large yellow onion, cut into 1/4-inch dice
4 cloves garlic, coarsely chopped
8 cups good chicken stock
2 tablespoons minced fresh tarragon
Truffle oil, as optional garnish
2 ounces parmesan cheese, shaved, as garnish



Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Toss the carrots, parsnips, and rutabaga with 2 tablespoons of olive oil and spread the vegetables in a single layer on a rimmed baking tray. Season with salt and pepper, and roast until the vegetables are tender and have begun to caramelize, turning them with a spatula halfway through.

Meanwhile, bring a pan of water to a boil and add 1 teaspoon of salt and the celery root. Cook at high heat until the celery root is tender, 10 to 15 minutes. Drain and spread the cubes of celery root in a single layer to cool.

Heat the remaining 2 tablespoons of oil in a large stock pot. Add the onion and cook over medium heat until the onions are tender and have begun to color, about 15 minutes. Add the garlic and cook another 3 or 4 minutes, stirring frequently. Watch carefully so the garlic doesn't burn.

Add the chicken stock to the pan and bring to the start of a simmer over high heat. Add the roasted vegetables and the celery root to the pan and reduce the heat to medium. Cook until the vegetables are hot. Stir in the tarragon, and season the soup to taste with salt and pepper. Garnish each serving with a drizzle of truffle oil or a sprinkling of parmesan curls, if desired.

[Kitchen Witch]

Celeriac Slaw

1 celery root, peeled and cut into julienne (or grated if you don’t have a mandolin, some of you may be able to julienne with a sharp knife)
1 egg
1 cup oil
1 Tablespoon capers, chopped
2 Tablespoons lemon juice
salt and pepper to taste
2-4 Tablespoons chopped parsley (or cilantro, or other fresh herb)

Boil a pot of water. Add the thin slices of celeriac for one minute, just to blanch them. Drain and set aside. In a blender mix the egg, lemon juice, salt & pepper. While that is mixing, slowly add in the oil. Spoon the sauce over the celery root, add the capers and the parsley, then toss.

[Kitchen Witch]

Potato-Celery Root Cakes


1 pound potatoes, peeled
1 pound celery root, peeled
3-4 Tablespoons oil
Salt & Pepper

Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden.

[Kitchen Witch]

Celery Root and Apple Salad with Toasted Walnuts
serves 4 to 6

2 medium celery roots, peeled and cut into matchsticks
2 medium red delicious apples, cored and cut into matchsticks
2 tablespoons fresh lemon juice
3 green onions, thinly sliced
1 bunch watercress leaves

dressing:

2 tablespoons red wine vinegar
1 tablespoon mustard seed
1 tablespoon mustard
1 tablespoon honey
1/2 cup vegetable oil
salt and pepper
1 cup walnut halves, toasted

Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.

[Kitchen Witch]

Potato, Green Bean and Celery Root Puree


•1 lb baking potatoes, peeled & cut into 1 inch cubes
•1 lb green beans, trimmed & cut
•6 tbsp cold unsalted butter
•2 tsp salt
•1 lb celery root


In a large saucepan, put the potatoes and celery root with 2 inches of cold water. Bring it to boil and add green beans to it. Reduce the heat to medium and cook the vegetables until tender, about 20 - 25 minutes. Drain and return the vegetables to the pan, and over high heat cook the vegetables for about a minute, shaking constantly to evaporate the excess moisture. Be careful not to burn the vegetables. Transfer the cooked vegetables to a food processor or blender, add 5 tbsp butter and salt to taste. Once the mixture is smooth, pour the mixture in a buttered casserole dish and top with the remaining 1 tbsp butter. In a preheated oven, bake the puree for 20 - 25 minutes at 400 °F and serve hot.

[Kitchen Witch]

Celery Root Mashed Potatoes with Horseradish

•2 celery roots, peeled and cut into 1 inch cubes
•3 pounds baking potatoes, peeled and cut into 1 inch cubes
•1 tbsp grated fresh or prepared horseradish
•1 teaspoon salt and kosher salt
•½ cup heavy cream
•½ cup (1 stick) unsalted butter
•Freshly ground black pepper
•Chopped fresh chives, for garnish
•Extra virgin olive oil


Take a medium saucepan and put the celery root and potatoes in it. Cover with cold water, add a tsp salt and bring it a boil. Allow it simmer for 15 - 20 minutes, until the celery root and potatoes become tender. Drain the water from the vegetables and transfer them into a large mixing bowl. Add the cream, butter and horseradish and stir well until the cream is absorbed and the mixture is smooth. Flavor with kosher salt and pepper, garnish with chopped chives and before serving drizzle with a healthy dose of olive oil.

[Kitchen Witch]

Braised celery Serves 6

1 cup vegetable stock or broth
1 celery root (celeriac), about 1 pound, peeled and diced
1/4 cup sour cream
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme leaves


In a large saucepan, bring the stock to a boil over high heat. Stir in the celery root. When the stock returns to a boil, reduce the heat to low. Cover and simmer, stirring occasionally, until the celery root is tender, 10 to 12 minutes.

Using a slotted spoon, transfer to a bowl, cover and keep warm. Raise the heat under the saucepan to high and bring the cooking liquid to a boil. Cook, uncovered, until reduced to 1 tablespoon, about 5 minutes. Remove from the heat and whisk in the sour cream, mustard, salt and pepper. Add the celery root and thyme to the sauce and stir over medium heat until heated through. Transfer to a warmed serving dish and serve immediately.

[Kitchen Witch]

Celery Root Latkes


1 large celery root (about 3/4 pound)
2 medium potatoes (about 3/4 pound)
3 tablespoons olive oil
2 beaten eggs
2 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
Sour cream or applesauce

1. Peel and finely shred celery root and potatoes together into a large mixing bowl. Stir in olive oil, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

3. Repeat with remaining batter. Add additional oil during cooking, as needed. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with sour cream or apple sauce, if desired.

Makes about 10 latkes.

[maymay]

it looks attractive..i will try to cook it when i am free.