Celeriac Mashed Potatoes

Celeriac Mashed Potatoes
Author: 
Recipe type: Comfort Food
 

Ingredients
  • This recipe is adapted from a recipe in ediblemadison.
  • com, which also has a wonderful article about celeriac
  • written by Dani Lind! Check it out here: www.ediblemadison.
  • com/articles/view/adventures-with-celeriac
  • 2 pounds yellow potatoes, cut into chunks (peeled if you
  • like)
  • 2 celeriac, peeled and cut into small chunks
  • Salt
  • 1 cup half-and-half or milk
  • 2 tbsp. butter
  • Freshly ground pepper
  • Chives, chopped

Instructions
  1. Place potatoes and celeriac in large saucepan, cover
  2. with water and add some salt. Bring to a boil over
  3. medium-high flame. Reduce heat to medium-low,
  4. partially cover pan and cook until vegetables are
  5. fully tender, about 15 minutes. Drain off water.
  6. Dry the vegetables in the pot, covered, over lowest
  7. flame for a few minutes. Meanwhile, in a separate
  8. pot or in the microwave, heat half-and-half and butter
  9. together. Use electric beaters or a hand masher
  10. to partially mash the vegetables in the pan. Add
  11. most of the hot cream mixture and continue mashing,
  12. adding more cream plus salt and pepper as desired,
  13. until potatoes are smooth (or stop sooner, if you like bumps).

 

Roasted Vegetables with Shallots & Apple Cider Reduction

Roasted Vegetables with Shallots & Apple Cider Reduction
Author: 
Serves: 5-6
 

Ingredients
  • 1 quart pure apple cider
  • 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc.
  • 3 Tbsp. olive/sunflower oil
  • Salt & pepper to taste
  • 1 Tbsp. fresh or 1 tsp. dried thyme
  • ½ c. shallots, diced

Instructions
  1. Preheat oven to 400 degrees.
  2. Bring apple cider to a boil in a heavy bottomed pan over medium-high heat. Lower heat to maintain a rapid simmer & cook until reduced to about ¼ the original volume, stirring occasionally (should take 20-30 minutes – be careful not to take it too far & burn it). Keep warm.
  3. Meanwhile, toss prepared vegetables in oil to coat & spread in a single layer onto a rimmed baking sheet.
  4. Roast, turning occasionally, until just starting to brown but still au dente, about 20-30 minutes (if you have convection, use it – but lower cooking times).
  5. Remove from oven & sprinkle with salt & pepper & thyme, stir in shallots, & roast for another 10-15 minutes, until veggies are getting softer & golden browned.
  6. Toss with apple cider reduction & serve.

 

Roasted Roots

Roasted Roots
Author: 
Recipe type: Side Dish
Serves: 5-6
 

Ingredients
  • 6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
  • 3 cloves garlic, minced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 3 Tbsp. white wine, sherry,
  • apple cider, broth, or water
  • 2 Tbsp. chopped thyme
  • salt & pepper to taste

Instructions
  1. Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan.
  2. Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done.
  3. If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.

 

Creamy Celeriac & whatever Soup

Creamy Celeriac & whatever Soup
Author: 
Recipe type: Soup
Serves: 3-4
 

Ingredients
  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 onion, chopped
  • 1 lg or 2 small celeriac root, peeled & cubed
  • 1 large sweet potato, peeled & cubed OR 1 bunch carrots, cut into 1” pieces OR 1 head cauliflower, cut into pieces OR a bunch of tomatoes
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh thyme
  • 3 cups veggie or chicken stock
  • ¼ c. heavy cream or half & half
  • Salt & pepper to taste
  • Fresh thyme for garnish

Instructions
  1. Melt butter/oil in a heavy bottomed pan.
  2. Add onion & sauté until translucent.
  3. Add celeriac & other veggie or choice & garlic & sauté for another few minutes.
  4. Add thyme & stock, bring to a boil, reduce heat, & simmer until vegetables are very tender, about a half hour.
  5. Puree in a food processor or with an immersion blender, return to heat, & add cream, salt & pepper to taste.
  6. Return to a simmer & serve, garnishing with thyme.

 

Southwest Winter Slaw

Southwest Winter Slaw
Author: 
Recipe type: Salad
 

This is an excellent root vegetable slaw. However, if it’s early summer and you don’t have turnips yet but do have salad turnips, that could be a fun addition! Salad turnips will add a slightly sweet element to the slaw.
Ingredients
  • 4 cups mixed root vegetables, grated (such as beets, peeled celeriac, turnips, peeled rutabaga, carrots, etc.)
  • juice & zest of ½ lemon
  • 1 egg yolk
  • 1 tsp. apple cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • ¼ tsp. dried marjoram
  • ⅛ tsp. chipotle powder
  • ½ tsp. cumin seed, toasted
  • ½ c. oil (I like Driftless sunflower oil, of course!)
  • salt & pepper to taste

Instructions
  1. In a large bowl, whisk together lemon juice/peel, egg yolk, vinegar, mustard, honey, & spices.
  2. While whisking briskly, add oil in a slow stream until emulsified.
  3. Fold vegetables in to dressing, season to taste, & serve.

 

Root Vegetable Slaw

Root Vegetable Slaw
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 5 c. mixed root vegetables (like turnips, beauty heart radishes, carrots, celeriac, rutabaga, beets, etc.)
  • 1 egg yolk
  • 1 tsp. apple cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • ¼ tsp. dried marjoram
  • ⅛ tsp. chipotle powder
  • ½ tsp. cumin seed, toasted (optional)
  • ½ c. Driftless sunflower oil or olive oil
  • salt & pepper to taste
  • juice & zest of ½ lemon

Instructions
  1. Grate vegetables & stir into lemon juice & zest in a bowl.
  2. In another bowl, whisk together remaining ingredients except oil.
  3. While whisking briskly, add oil in a slow stream until emulsified.
  4. Fold into vegetables and serve.

 

Celeriac & Black Radish Remoulade

Celeriac & Black Radish Remoulade
Author: 
Recipe type: Salad
 

Ingredients
  • 1 medium celeriac, peeled & grated
  • 1 tsp. lemon juice
  • 1 medium black Spanish radish, unpeeled & grated
  • 3 tablespoons Dijon-style mustard
  • 4 tablespoons Driftless sunflower oil or olive oil
  • 1 teaspoon white wine vinegar
  • salt & pepper to taste
  • ¼ cup minced fresh parsley leaves (optional)

Instructions
  1. Immediately after grating, soak celeriac in lemon juice & 1 cup of cold water.
  2. Meanwhile, whisk the mustard with 3 tablespoons hot water.
  3. Add the oil in a slow stream, whisking until the dressing is emulsified.
  4. Whisk in the vinegar, salt, pepper to taste.
  5. Drain the celeriac & blot dry with a paper towel.
  6. Add the celeriac, radish (& parsley if using) & toss the mixture well.