Celery Root Recipes

Celeriac is also known as celery root, turnip-rooted celery, or knob celery. It can be eaten either raw or can be cooked while making soup, stew, casserole, etc. This root is high in fiber, potassium, magnesium, and vitamin B6.

• 1¼-1½ lb celeriac
• 1 tart cooking apple (peeled, cored, and cut into ¼-inch slices)
• ½ cup mayonnaise (freshly made)
• ¼ cup sour cream
• 1 tbsp. parsley (finely chopped)
• 1 tbsp. fresh dill (finely chopped)
• Freshly ground black pepper and salt, to taste

In a large mixing bowl, blend the mayonnaise, sour cream, dill, parsley, salt, and pepper. Add the apple slices to the bowl and mix them up; cover the bowl and keep it aside. With a sharp knife, peel the celery root and slice it crosswise into ⅛-inch pieces.

Place the slices in slightly salted boiling water, submerged completely, and let them cook over moderate heat for 20-25 minutes, or wait until they turn tender. Drain the slices and dry them using paper towels. Add these to the dressing prepared previously, mix them together, and serve.

• 1 lb potatoes, peeled and cut into 1-inch cubes
• 1 lb green beans, trimmed and cut
• 6 tbsp. cold unsalted butter
• 2 tsp. salt
• 1 lb celery root

In a large saucepan, place the potatoes and celery root along with 2 inches of cold water, on high heat. Bring it to a boil and add the green beans to it. Reduce the heat and let the vegetables cook for about 20-25 minutes, or until they turn tender. Drain the water and return the vegetables to the pan.

Turn up the heat and let them cook for about a minute, tossing them constantly to allow the excess water to evaporate. Be careful not to burn the vegetables.

Then, blend them in a food processor or a blender, along with 5 tablespoons of the butter, and salt. Once it turns into a purée, pour it into a buttered casserole dish and top it off with the remaining 1 tablespoon of butter. In a 400 °F preheated oven, bake the purée for 20-25 minutes and serve hot.

• 2 medium-sized celery roots, peeled and cut into 1-inch cubes
• 3 tbsp. extra virgin olive oil
• 2 quarts faux chicken broth (alternative: vegetable broth)

• 1 cup thick cashew cream
• 1 Granny Smith apple, unpeeled and diced finely
• 2 celery stalks, chopped
• 1 large onion, chopped
• Freshly ground black pepper and sea salt, to taste
• 1 bay leaf
• 2 tbsp. chive oil

Heat the oil for 30 seconds in a large stock pot and then add the celery root, celery stalks, and onion, to it. Let them cook for 6-10 minutes or wait until they turn soft, but not brown.

 Now, add the broth and bay leaf to the pot and bring the mixture to a boil; lower the heat and let it simmer for 30-35 minutes. Then, pour the cashew cream into the pot and let it simmer for another 10 minutes.

Blend the soup in a blender on high, and then season it with the salt and pepper. Transfer the soup to serving bowls and add a spoonful of the diced apple to the center of each serving. Sprinkle the chive oil around the apple for flavor, and serve.

• 2 celery roots, peeled and cut into 1-inch cubes
• 3 pounds potatoes, peeled and cut into 1-inch cubes
• 1 tbsp. horseradish, freshly grated
• 1 tsp. table salt
• 1 tsp. kosher salt
• ½ cup heavy cream
• ½ cup unsalted butter
• Freshly ground black pepper
• Fresh chives, chopped
• Extra virgin olive oil

Place the celery root and potatoes in a medium-sized saucepan and submerge them in cold water; add the table salt to the pan and bring the mixture to a boil. Allow it to simmer for 15-20 minutes. Drain the water from the vegetables and transfer them to a large mixing bowl.

Add the cream, butter, and horseradish, to the bowl; stir until the cream is absorbed. Season the dish with the kosher salt and pepper, and garnish it with the chives and olive oil before serving.