FIRST LOOK AT AMANDA AND MERRILL'S NEW COOKBOOK! PRE-ORDER YOUR SIGNED COPY »
🔕 🔔
Loading…

My Basket ()

All questions

Another random CSA ingredient...celery root?? Most of the recipes I found are puréed but I want to be more interesting with it!

asked by Eugenia,Allen almost 5 years ago
9 answers 1741 views
39c04017 7e7e 43b2 9344 e529de61a1bd  kandm
Kristy Mucci

Kristy is an expert at making things pretty and a former Associate Editor of Food52.

added almost 5 years ago

This salad is great and calls for celery root! http://www.food52.com/recipes...

You can also make a celery root remoulade. Easy and tasty.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 5 years ago

Scalloped is good! http://www.food52.com/recipes...

4f98639e b8b3 42cd 9b01 ec8a503c5fdd  2010 09 15 14.22.07
added almost 5 years ago

It is the secret ingredient in the best chicken stock I have ever tasted. Add it, peeled and cut into rough chunks, along with the carrots and onions when making stock. Sublime.

44930b79 40d2 4ded a6fb ec14690b5421  fb avatar
added almost 5 years ago

I use in in many soups and stocks.I shred it in the food processor and toss it in towards the middle of the cooking cycle. Could also go into any stew, spaghetti sauce or anything you would put celery into.

9ae16185 c926 440b aee2 e06da25bf123  mlt yogateau 1
added almost 5 years ago

Lucky you! Celery root is the greatest vegetable ever. Raw in remoulade or shaved in a salad, sliced for a gratin (with or without potatoes), puréed in soup or just mashed... However you decide to use it, make sure to save the cleaned peels for stock. Super delicious.

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added almost 5 years ago

In case you missed it, check this out -- just posted by Amanda and Merrill: http://www.food52.com/blog...

And you ARE lucky! As the Italians might say, "Ugly But Good!"

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added almost 5 years ago

Sliced in a gratin or pureed in soup---delicious. Also, try sneaking some in with the potatoes when making mashed potatoes. It also keeps very well in a cool place.

431076cf ce01 46c2 bccb e6c8fc47b186  img 0391
added almost 5 years ago

Julienned, then steamed and sauced with a remoulade - classic. Easy sauce could be mustard mixed with yogurt and a fresh herb. Lovely side dish. I also love it pureed in soup served in tea cups with a shot of maple syrup and vinegar in the bottom of the cup.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Dauphinoise potatoes, but with some layers of celeriac added in is excellent!