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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.

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