celery root

The key to this gratin is having the mixed root vegetables sliced to the same thickness to they cook at the same rate.

Root Vegetable Gratin

unsalted butter, divided,

breadcrumbs

Parmesan, divided

thyme plus 1 Tbsp. leaves

salt and black pepper

heavy cream

chicken broth

celery root, peeled, sliced 1/16” thick

rutabaga, peeled, sliced 1/16” thick

turnips, peeled, sliced 1/16” thick

Yukon Gold potatoes, peeled, sliced 1/16” thick

garlic cloves, thinly sliced

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Bon Appétit

Preheat oven to 400°. Butter a shallow 2-qt. baking dish. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup Parmesan and 1 Tbsp. thyme leaves; season with salt and pepper and set aside.

Bring cream, broth, thyme sprigs, and remaining 2 Tbsp. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm.

Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin.

Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.

Slow Roasted Fall Vegetables

parsnips

carrots

potatoes

celery

onion

garlic

olive oil (or more as needed)

rosemary leaves

thyme leaves

salt and pepper

Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.

Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.

Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.

This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.

Kohlrabi and Celery Root Purée

Yukon gold potatoes (1 medium), peeled and diced

kohlrabi,

plain yogurt (to taste)

butter (optional)

Salt and pepper

Place the potatoes, kohlrabi and celery root in a steamer above 2 inches of boiling water. Cover and steam 15 to 20 minutes, until tender.

Drain, cover tightly and allow to sit for 5 minutes, to steam and dry out. Mash with a potato masher or through a food mill fitted with a medium screen. Add the yogurt and the butter and mix together until incorporated. Season to taste with salt and pepper.

Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese — celery’s classic cohort — provides punch. Flavorful enough to stand on its own, this salad isn’t so striking that it doesn’t play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.

Celery Salad With Apples and Blue Cheese

olive oil

shallot

mustard

lemon

sugar

tart red apples,

celery root (about 12 ounces)

parsley

coarsely chopped roasted, salted almonds

blue cheese (4 to 5 ounces)

Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.

Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours — or even overnight — from this point.)

Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.

Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky too. If you can’t find celeriac (celery root), then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving.

Potato and Celery Root Gratin With Caper Brown Butter

unsalted butter

olive oil,

Salt and black pepper

garlic cloves,

thyme leaves,

white miso

dry white wine

all-purpose flour (plain flour)

chicken stock (or vegetable stock)

Gruyère, roughly grated (1 1/2 packed cups)

nonpareil capers, drained and patted dry

lemons

chives

Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.

Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.

In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.

Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).

Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.

Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.

An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

Celery Root Purée

milk

water

salt

russet potato (about 10 ounces), peeled, cut into 2-inch cubes

onion, peeled, quartered

butter,

white pepper

Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

Epicurious

Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.

Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.

Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Roasted Celery Root with Walnuts and Thyme

celery roots (celeriac), peeled, cut into 1½” pieces

walnut oil

cider vinegar

walnuts (for serving)

thyme leaves (for serving)

Preheat oven to 425°. Toss celery root with oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes. Toss warm celery root with vinegar. Serve topped with walnuts and thyme.

Apple Slaw with Celery Root is an exciting twist on your basic coleslaw. Crisp apples and celery root combine with jalapeno, cilantro &amp; pickled onions. It's sure to be a stand out side dish!

Apple Slaw with Celery Root

Tablespoons North Coast organic apple cider vinegar

Tablespoons sugar

apples (granny smith or other apple of your choosing)

celery root (peeled)

jalapeno

cilantro leaves (chopped)

canola oil

lime juice

poppy seeds

The apple tree (Malus pumila, commonly and erroneously called Malus domestica) is a deciduous tree in the rose family best known for its sweet, pomaceous fruit, the apple. It is cultivated worldwide as a fruit tree, and is the most widely grown species in the genus Malus. The tree originated in Central Asia, where its...

apple tree

Place the vinegar, sugar and 1 teaspoon salt in a medium bowl and add thinly sliced red onion. Massage the onions until well coated with the vinegar mixture. Add oil and set aside for at least 30 minutes.

Peel the celery root and cut into thin strips. Core your apples and cut into similar sized thin strips. Place in a large bowl and coat with lime juice to prevent browning. Add the onions and their marinade, minced jalapeno, and cilantro. Toss to combine and top with poppy seeds.

Braised Chicken Thighs with Leeks and Celery Root

bone-in, skin-on chicken thighs

leek (sliced)

cremini mushrooms (sliced)

white wine vinegar

celery root (cubed)

carrot

thyme

nutmeg

chicken stock

lemon (thinly sliced)

parsley (chopped)

black pepper

Preheat the oven to 350°F.

Pat the chicken thighs dry with paper towels and season both sides generously with sea salt and freshly ground black pepper.

Heat the olive oil in a large, oven-proof skillet over medium high heat. Place the chicken thighs in the skillet, skin-side down, and cook undisturbed until the skin is brown and crispy, about 8 minutes.

Flip the chicken over and cook on the other side for another 3-4 minutes, then transfer to a plate.

Add the leek, mushrooms, and garlic to the skillet. Cook until the leek is tender, about 4-5 minutes.

Pour in the vinegar and scrape up any browned bits off the bottom of the pan.

Stir in the celery root, carrots, thyme, and nutmeg, then pour in the chicken stock. Nestle the chicken thighs back into the skillet and pour in any accumulated juices from the plate.

Transfer the skillet to the oven and cook for 1 hour.

Stir in the lemon slices and parsley and serve.

Apio is a Sephardi dish of cooked celery root in lemon juice, sometimes with the addition of carrot, that&#039;s served at room temperature. My version here includes potatoes too, but those are optional.

Sephardi celery root and carrot in lemon (apio)

celery roots

purple baby potatoes (or any baby potatoes)

*corn oil oil oil

lemon juice

Bring to boil salted water in a saucepan.

To peel the celery root, cut off its top and bottom. Place root on its bottom, and using a sharp knife, cut off peel from top to bottom, following the shape of the root. Repeat with the second root and wash thoroughly to remove dirt. Slice roots in half and each half to three wedges, then cut each wedge to ¼ inch slices. Keep in a bowl.

Peel carrots and slice to ¼ inch. Add to celery root.

Wash potatoes, peel and slice into ¼ inch slices. Cook in the salted water just until fork tender. Strain and keep aside in a large serving bowl.

Put oil in a pot over medium-high heat. Add sliced celery root and carrot, cook while stirring for 3 minutes. Add ½ cup boiling water, lemon juice, sugar and salt and bring to boil. Reduce heat, cover and cook for about 20 minutes, until vegetables are tender. Pour cooked vegetables and juices over cooked potatoes, mix gently and let sit until the salad reaches room temperature. Mix gently, adjust salt to taste and serve.

Celery root remoulade is a delicious French classic side salad often served as an appetizer. Crunchy and savory, the shredded celery root is coated with a tangy remoulade sauce and fresh parsley. It has such a unique taste, and my version is lightened up with greek yogurt, but you wouldn&#39;t even know! One of my absolute favorite recipes! So, SO good!

Celery Root Remoulade

mayonnaise (low-fat

non-fat Greek yogurt

Dijon mustard

salt (more

black pepper (more

parsley (finely chopped, more or less to taste)

Place celery root on cutting board. With a sharp knife, carefully go around celery root to peel skin layer.

In small large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt and black pepper until fully combined.

Cut celery root in 2 or 3 large chunks. Using a mandoline on its julienne setting, carefully shred the celery root.

Add shredded celery root to bowl with dressing mixture, add chopped parsley and mix together with spatula, until celery is fully coated. Cover bowl with lid or plastic wrap, and place in fridge for at least 30 minutes for flavors to get together. Adjust salt and pepper to taste if needed.  Enjoy!

Top 11 celery root recipes from across the web

The most viewed celery root recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Root Vegetable Gratin

Slow Roasted Fall Vegetables

Kohlrabi and Celery Root Purée

Celery Salad With Apples and Blue C...

Potato and Celery Root Gratin With ...

Celery Root Purée

Roasted Celery Root with Walnuts an...

Apple Slaw with Celery Root

Braised Chicken Thighs with Leeks a...

Sephardi celery root and carrot in ...

Celery Root Remoulade

Top 11 celery root recipes from across the web

The most viewed celery root recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Root Vegetable Gratin

Slow Roasted Fall Vegetables

Kohlrabi and Celery Root Purée

Celery Salad With Apples and Blue C...

Potato and Celery Root Gratin With ...

Celery Root Purée

Roasted Celery Root with Walnuts an...

Apple Slaw with Celery Root

Braised Chicken Thighs with Leeks a...

Sephardi celery root and carrot in ...

Celery Root Remoulade

The most viewed celery root recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine