Recipe Page: Celeriac

Celeriac Mash with Brown Butter

Duration: 30 minutes

A unique twist on the classic mash, a new and delicious flavour to follow.

Utensils

  • Pot for boiling or steaming
  • Pan for browning butter
  • Potato masher

Ingredients

  • 1 large celeriac, peeled and diced
  • 4 tablespoons unsalted butter
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Boil or steam the diced celeriac until tender.
  2. In a pan, melt butter over medium heat until it turns brown and develops a nutty aroma.
  3. Mash the cooked celeriac and stir in the brown butter.
  4. Season with salt and pepper.
  5. Garnish with fresh chopped parsley before serving.

Vegetarian Celeriac and Potato Gratin

Duration: 1 hour 10 mins

A rustic potato gratin paired with the unique tastes of celeriac.

Utensils

  • Baking dish
  • Mixing bowl

Ingredients

  • 1 large celeriac, peeled and thinly sliced
  • 3 large potatoes, peeled and thinly sliced
  • 1 onion, thinly sliced
  • 2 cups grated Gruyere cheese
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Layer the sliced celeriac, potatoes, and onion in a baking dish.
  3. In a bowl, mix together grated Gruyere, heavy cream, minced garlic, salt, and pepper.
  4. Pour the cream mixture over the layered vegetables.
  5. Bake in the preheated oven for 45-50 minutes or until the top is golden and the vegetables are tender.
  6. Garnish with fresh thyme before serving.

Vegan Celeriac and Apple Soup

Duration: 40 minutes

Looking for unique? You found it in this delicious soup.

Utensils

  • Large pot
  • Immersion blender

Ingredients

  • 1 large celeriac, peeled and diced
  • 2 apples, peeled, cored, and diced
  • 1 onion, chopped
  • 1/2 cucumber, julienned
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh chives for garnish

Instructions

  1. In a large pot, sauté chopped onion and minced garlic in olive oil until softened.
  2. Add diced celeriac, apples, and vegetable broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
  3. Use an immersion blender to puree the soup until smooth.
  4. Stir in coconut milk and season with salt and pepper to taste.
  5. Simmer for an additional 5 minutes. Garnish with fresh chives before serving.