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Celeriac: Three Rounds of Recipes

December 20, 2011

My December CSA has brought me celeriac.  What?  Cele-a-what?  It is the root of celery!  A fabulous little, or should I say, big, root.

Round 1


Mashed potato and celeriac (which went well with this red cabbage and apple recipe!)

  • Boil water, add a pinch of salt
  • Rinse potatoes and one large celeriac.  Chop into cubes. (I left the potato skins in tact but discarded the exterior of the celeriac.)  Boil until you can easily poke them with a fork.  Drain the water out.
  • Mash (with a hand masher if you are feeling strong!)
  • Add butter as needed to each served plate

Round 2

Roasted with olive oil, oregano, basil and a dash of pepper.

The root roasted well with other veggies.  I used a moderate amount of seasoning – I wanted to TASTE the root and get to know it.

  • Preheat oven to 350-400
  • Rinse and chop veggies into bite sized pieces.
  • Lightly coat the veggies in olive oil and season as you desire.

Round 3

Parboiled slices in a salad.

  • Half of a large celeriac  root was peeled, parboiled, and cooled.
  •  Cut into small bite sized chunks and throw into any salad.
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