Celeriac recipes

Celeriac, where have you been all my life?! I came across it for the first time last week, and made a fabulous stuffing with it. So good! Now I'd like to use it in other ways, but need some suggestions.

Since I'm a celeriac novice, any recipes would be much appreciated!

I like it mashed, with salt and pepper. Or mashed in a half-potato/half-celeriac combo.

Peel it, slice it, layer the slices in a baking dish, season them, cover with a béchamel sauce, bake it until it's bubbly.  You could also put garlic in the béchamel. 

Hugh Fearnley-Whittingstall suggests julienning it and dressing it with a mustard vinaigrette.  I haven't tried that, but it looks good.  Or, try using it in a slaw with carrot and a creamy dressing. 

We've made Abel & Cole's Celeriac Dauphinoise with Thyme and Smoked Ham a few times and it's delish!

Thanks so much, ladies!

I think I'll try the smoked ham recipe next.

Thanks for this, I bought a celeriac today!

Or mashed in a half-potato/half-celeriac combo.

I like the half and half idea.  I like celeriac but find the flavor so very strong!  By halving it with potatoes it would be milder, but still tasty!

In France they make something like cole slaw with it.

In France they make something like cole slaw with it.

Remolade. I love love LOVE celeriac remolade, toast, pate and remolade is to die for

Peel them, cut it into thick chip sized batons and fry them.  I've never done it in a deep fryer, but I am sure it would work.  Cook until the insides are soft.  I usually just use a deep skillet and a thick layer of oil.  I salt and pepper them before serving.  Very low GL/low carbish alternative to chips, and I think they taste better. 

Celeriac also makes a nice soup:
Peel 1 or 2 bulbs and cut into chunks, sauté in butter (or olive oil) with 1 or 2 stalks of chopped celery, and a small onion or shallots chopped, season with salt and pepper.

Once softened/browned, add enough water to cover, bring to boil then simmer for about 20-30 minutes.

Blitz in a food processor until creamy. You can also add some cream or crème fraiche but I think it’s fine without.

Serve with shitakes browned in butter (or other mushrooms) on top or I sometimes add a dollop of yogurt or creme fraiche. Fried onions would work well too.