Celeriac Recipes

Celeriac

 

Celeriac is also called turnip rooted celery. It’s like the root part at the end of a stick of celery.

You can boil it with potatoes for a celeriac mash, adding milk and butter for a richer result. You can also roast it alone or with other root vegetables. Celeriac tends to go brown if it’s left standing after peeling and chopping, so it’s best used immediately. Celeriac contains Vitamin C, potassium and phosphorus. It should keep 3-4 weeks in the fridge

 

Celeri remoulade – celeriac salad

This is a very well known way to use celeriac, particularly in France where the recipe comes from

Half or one celeriac (depending on size)

About 2 tablespoons mayonnaise

About 2 tablespoons plain yogurt (optional, makes a lighter lower fat salad)

2 teaspoons of Dijon or other mild mustard (or to taste)

 

Grate the celeriac coarsely or cut into small matchsticks– if you have a food processor that cuts it into tiny strips that’s the best texture. Immediately mix in the mayonnaise or yogurt and serve straight away.

 

Easy mayonnaise

It’s very easy to make home-made mayonnaise if you have a hand blender, and you can use a whole egg rather than just the yolk. I think I’ve put this recipe in before, but couldn’t find it on the computer. Use a very fresh egg, and always refrigerate the mayonnaise – don’t leave it hanging about getting warm. It keeps for a week and is perfectly safe to eat if carefully handled. The usual advice about the very old, very young and anyone wit a compromised immune system applies, of course. Put about a tablespoon of cider or white wine vinegar in the bottom of a container that the hand blender will fit into. If you use one with a lid it can go straight in the fridge saving washing up.

Celeriac gratin by James Tanner (BBC Food website)

from Ready Steady Cook

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

 

1 celeriac, peeled

55g/2oz unsalted butter

2 garlic cloves, peeled and crushed

salt and freshly ground black pepper

290ml/1⁄2 pint milk

150ml/5fl oz double cream

fresh chives, to garnish (optional)

 

Carefully slice the celeriac very thinly using a sharp knife or on the fine setting on a mandolin.

Gently melt the butter in a frying pan and add the garlic cloves to the pan.

Add layers of the celeriac to the pan, seasoning in between each layer.

Pour the milk and cream into the pan. Simmer gently for 8-10 minutes or until the celeriac is tender.

Transfer to a serving plate and garnish with chives. Serve.

 

Celeriac and potao rosti –Gary Rhodes Complete Cookery Year

1 celeriac peeled and grated

1 potatoes, peeled and grated

salt and freshly ground black pepper

2 tbsp sunflower or olive oil

knob of unsalted butter

 

Heat the oven to gas 6 200C/400F.Put the grated potato and celeriac into a medium bowl and season. Mix together.

Mix the oil with the vegetables. On a baking sheet shape the mixture into 4 discs. Dot the top of the rosti with the butter and transfer to the oven. Cook for 10-15 minutes till base is golden. Turn and cook until soft inside and golden on both sides. Can also be cooked on top of stove.