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Celeriac is the bulbus root of celery, and is sometimes referred to as celery root. If you've never cooked with it before you surely have already eaten it and may not have known. The flavor is like celery without the strings! It can be eaten raw or cooked.

QUICK IDEAS: Use in all your soup stocks!; peel and chop into sticks and dip in a vegetable dip you like; peel and shave into a salad or coleslaw
**substitute celeriac in recipes that calls for celery!

Celery Root Purée Topped w/Seared Chicken Thigh & Green Salad: Serves 4
from Ruffage

neutral oil or butter
1 onion, thinly sliced
1/2 tsp salt
1/2 cup white wine or stock
2-3 celeriac, ends trimmed & peeled, cut into chunks
1 cup cream
4 chicken thighs, at room temperature
salt and freshly ground black pepper
4 oz salad greens
1/4 cup apple cider vinegar
1/2 cup olive oil

1) Heat a glug (2 tbsp) neutral oil or butter in a saucepan over medium-low heat and gently cook the onions with the salt until tender, about 7 minutes. Add the white wine and cook until evaporated, about 3 minutes.
2) Add the celeriac and cream, bring to a boil, and reduce to a simmer. Cover with a cartouche (parchment) and cook until fork-tender, about 20 minutes. Remove from heat and blend until smooth. Taste and adjust seasoning to your liking.
3) Pat the skin of the chicken dry and season liberally with salt and pepper.
4) Heat a glug of neutral oil in a large frying pan over high heat and sear the skin-side of the thighs until golden brown and crispy, 8-10 minutes. Flip and cook the other side until the chicken is cooked through, 7-10 minutes.
5) Toss the greens with vinegar, olive oil, salt and pepper.
6) Divide the purée among 4 dinner plates, top each with a chicken thigh, and garnish with green salad.

Chicken Noodle Soup: Serves 4 
from Recipes from the Root Cellar

12 Cups chicken broth
2 cups peeled and finely diced mixed celery root 
and carrots
2 cups chopped or shredded cooked chicken
6 ounces egg noodles (about 4 cups)
2 cups very thinly sliced kale (remove and discard 
tough stems) 
Salt and freshly ground pepper

1) Bring the broth to a boil in a large soup pot.
2)Add the celery root and carrots and simmer until 
tender, about 20 minutes.
3) Add the chicken, noodles, and kale. 
4)Stir well and simmer until noodles are tender, 
15-20 minutes.
5) Season with salt and pepper. Serve hot.

Celery Root Hummus: makes 2 1/2 cups
from food 52

2baseball sized celery roots, peeled and cut into a 3/4” dice (approximately 3 ½ cups)
1tablespoon butter or coconut oil
3garlic cloves
1 1/2tablespoons tahini
1/2teaspoon cumin
1/4teaspoon cayenne
1/2teaspoon salt
1 1/2 tablespoons apple cider vinegar
Extra virgin olive oil

1) Place celery root dice in a stock pot and cover with cold water. 
2) Bring up to a boil uncovered and boil 13 minutes until the celery root is very tender. 
3) Using a slotted spoon, transfer celery root into a blender, reserving the cooking liquid. 
4) Add butter or oil and let melt. 
5) Add garlic cloves, tahini, cumin, cayenne, salt, and lemon juice. 
6) Ladle in a bit of the cooking liquid and blend. Continue adding cooking liquid a little bit at a time until desired texture is achieved. It took about 1/2 cup to get the puree I desired. 
7) Transfer to a bowl and make a well in the center. Pour a little extra virgin olive oil in the well and sprinkle hummus with paprika. Serve with pita or toast points.

Winter Root Slaw: Serves 5

1 tsp dijon mustard
1 tsp salt
1 tsp sugar
1/4 cup sherry (red wine vinegar) 
1/2 cup chopped parsley (loosely packed) 
2/3 cup olive oil
2 carrot (choose different colored, find) 
2 parsnips
1 celery root
2 black radish (or 1/2 daikon radish) 

1) Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds.
2) Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.
3) To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving. 

Winter Root Vegetable Soup: Serves 5

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
1/2 sweet onion, diced
1 quart vegetable broth or water
1/2 cup half-and-half cream
salt and ground black pepper to taste

1) Preheat an oven to 425 degrees F (220 degrees C). 
2) Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings. 
3) Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. 
4) Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth (or water) and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth. 

Celeriac Carrot Slaw: Serves 4
From Asparagus to Zucchini

1-2 Celeriac bulbs
2 carrots
2 cloves (or 1 small onion)
2 tablespoons sherry vinegar (or red wine vinegar or lemon juice) 
¼ teaspoon salt
2 teaspoons Dijon mustard
1/3 cup olive oil
1 tablespoon sour cream
Fresh ground black pepper 

1) Peel celeriac with a sharp knife or potato peeler and grate on largest holes of box grater.
2) Grate carrots the same way. You’ll have about 4 generous cups.
3) Mix minced garlic, vinegar, salt, and mustard in small bowl. Whisk in olive oil until smooth and thickened.
4) Stir in sour cream and pepper to taste. Add more salt if necessary.
5) Pour over grated vegetables and toss gently. Allow to marinate for 30 minutes. 

Celery Root Remoulade:  About six servings
From David Lebovitz

Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results.
To peel celery root, lop off the root and opposite end with a chef’s knife. Use a potato peeler to remove the rest.

1 cup mayonnaise, homemade or store-bought
2 1/2 tablespoons Dijon mustard
1 teaspoon of sea salt, plus more, to taste
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
2 1/4 pounds celery root

1) Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.
2) Peel the celery root and grate it coarsely.
3) Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.
Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.
Storage: The salad will keep for one to two days in the refrigerator.