Mashed Potatoes and Celeriac
1 pound potatoes, peeled and sliced 1 1/2 inches thick
1 pound celeriac, peeled and sliced 1 1/2 inches thick
Coarse salt
1/2 cup sour cream
2 tablespoons unsalted butter
1/4 teaspoon freshly ground nutmeg
Freshly ground pepper
Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches.
Bring to a boil over high heat; add salt generously.
Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes.
Drain in a colander.
Pass potatoes and celeriac through a ricer or food mill into a serving bowl.
Add sour cream and butter, and stir until combined.
Stir in nutmeg, and season with salt and pepper.
Serve immediately.
Celery Root and Carrot Soup
½ large celery root (celeriac), peeled, chopped
½ pound carrots, peeled, chopped
¼ cup plain whole-milk yogurt
2 tablespoons honey
2 teaspoons ground coriander
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
Celery leaves and chopped Granny Smith apple (for serving)
Place celery root and carrots in a large pot.
Add 6 cups water.
Bring to a simmer over medium heat.
Cook until tender, 30–35 minutes.
Let cool slightly.
Purée in a blender with yogurt, honey, coriander, and ginger until smooth.
Season with salt and pepper.
Serve soup topped with celery leaves and apple
Celery Root, Apple, and Walnut Salad
1 celery root, peeled and shredded
2-3 large apples, quartered, cored, and thinly sliced
1 cup walnuts, toasted
1 tablespoon lemon juice, or more to taste
1 teaspoon sugar, or more to taste
⅓ cup mayonnaise
Salt and freshly ground black pepper
Bring a pot of salted water to a boil.
Add the celery root and cook for 1 minute.
Drain well and rinse under cold running water until cool.
Combine the celery root, apples, and walnuts in a medium bowl. Sprinkle with the lemon juice and sugar. Add the mayonnaise and mix well. Season to taste with salt and pepper.
Let stand for at least 30 minutes to allow the flavors to develop.
Taste and add more lemon juice, sugar, salt, and pepper as needed, and serve.
You can hold the salad in an airtight container in the refrigerator for up to 4 hours before serving.
Serves 6-8.
Note: To toast walnuts, heat a large dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly colored, about 5 minutes.
Celeriac-Apple Slaw
1 large celeriac (peeled, julienne)
2-3 carrot (peeled, julienne)
1 apple (peeled, julienne)
1/2 head green cabbage (sliced)
Dressing
½ cup cider vinegar
1 tablespoon horseradish
¼ cup stone ground mustard
2 tablespoon dijon mustard
¼ cup honey
½ cup olive oil
Salt and pepper to taste
Mix all except oil.
Slowly emulsify oil.
Toss with produce.
This recipe was decreased from a large batch recipe, so adjust seasonings as you see fit.
Scalloped Celeriac and Potatoes
Here’s a variation on a classic that just might be better than the original. Traditionally, scalloped potatoes are cooked in milk or cream; here, however, we cook them in stock, and the result is a more flavorful and delightfully lighter dish. The celeriac adds a brightness that assertively sets the dish apart from its classic cousin.
Butter for greasing the baking dish
1 pound celeriac, peeled, halved, sliced about 1/8 inch thick
1 pound baking potatoes, peeled, sliced about 1/8 inch thick
Salt
Freshly ground black pepper
1 cup grated Gruyère or domestic Swiss cheese, divided
1/2 teaspoon dried thyme
2 cups chicken, beef, or vegetable stock
2 tablespoons butter
Preheat the oven to 350° F.
Grease a 2-quart baking dish with butter.
Place the celeriac and potatoes in alternating layers in the baking dish, seasoning every few layers with salt and pepper.
At about the halfway point, add 1/3 cup cheese in an even layer; sprinkle with the thyme.
Continue with the celeriac and potatoes, until you have used all of your slices (don’t go all the way to the top edge; leave a little room to allow the liquid to boil).
Pour the stock over the celeriac and potatoes.
Dot with butter.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for 15 minutes more.
Sprinkle the remaining 2/3 cup cheese over the top layer, add several grindings of fresh pepper, and bake until the cheese turns golden, about 15 minutes.
Let stand for 10 minutes before serving.
Serves 6.
Open Hands Farm 