This Week's Recipes

Not a soup person? Still unsure about what to do with that celery root? Here are a few recipes that places this root at the center of your meal.

Apple and Celery Root Salad

Ingredients
1¼ - 1½ lb celery root (celeriac)
1 tart cooking apple, peeled, cored and cut into ¼ inch slices
½ cup freshly made mayonnaise
¼ cup sour cream
1 tbsp finely chopped parsley
1 tbsp finely chopped fresh dill
Freshly ground black pepper

Directions
Take a large mixing bowl and mix together mayonnaise, sour cream, dill, parsley, salt and few grindings of pepper. Slowly stir in the apple slices, cover the bowl and keep it aside. With a sharp knife, gently peel the celery root and slice crosswise into 1/8 inch pieces. Put the slices into lightly salted boiling water to cover them completely and cook uncovered over moderate heat until tender, for 20 - 25 minutes. Drain and dry the celery root slices with paper towels. Add the slices to the dressing, stir gently and serve. In case you have to use a celery root substitute, you can go for a celery seed substitute, which works equally well.

Potato, Green Bean and Celery Root Puree

Ingredients
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

Directions
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.

Celery Root Soup with Granny Smith Apples

Ingredients
2 medium celery roots, peeled and cut into 1-inch cubes
3 tbsp extra-virgin olive oil
2 quarts faux chicken or vegetable broth
1 cup thick Cashew Cream
1 unpeeled Granny Smith apple, very finely diced
2 stalks celery, chopped
1 large onion, chopped
Freshly ground black pepper
1 bay leaf
Sea salt
Chive oil

Directions
Take a large stockpot and keep over medium heat. Sprinkle the bottom with a pinch of salt and heat for a minute or so. Add the oil and heat for 30 seconds, then put the celery root, celery, and onion and cook for 6 - 10 minutes, stir in between until soft but not brown. Now add the stock and bay leaf, bring to a boil, then lower the heat and simmer for 30 - 35 minutes. Pour the cashew cream and let it simmer for another 10 minutes. Pour the soup into a blender, blend on high and season with salt and pepper to taste. Transfer the soup in to serving bowls and add a spoonful of the diced apple to the center of each serving. Drizzle the chive oil around the apple for flavor, and serve.


Celery Root Mashed Potatoes with Horseradish

Ingredients
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

Directions
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.